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How To make Grilled Sirloin Steak w/Mushroom Wine Sauce
4 To 6 center cut top sirloin
-steaks 1 1/2 ts Lemon pepper
MUSHROOM-WINE SAUCE: 8 oz Fresh mushrooms, sliced
1 cl Garlic, minced
2 tb Onion, finely chopped
2 tb Butter or margarine
1 tb Flour
1 1/2 tb Tomato paste
1/4 ts Salt
1/8 ts White pepper
1/2 c Dry red wine or Madeira
1/4 c Beef stock or broth
To prepare wine sauce, saute mushrooms, garlic and onion in melted butter or margarine in saucepan until mushrooms are tender. Add flour, stirring until blended; cook over medium heat for 1 minute, stirring constantly.
Blend in tomato paste, salt and pepper; stir in wine and stock until well-blended. Simmer 20 minutes, stirring occasionally. Adjust seasoning if necessary.
Sprinkle steaks with lemon pepper. Grill steaks over moderately hot coals for 5 to 8 minutes per side for medium rare, or to a desired degree of doneness. Serve with mushroom-wine sauce. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Angus Beef Recipe Collection
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How To make Grilled Sirloin Steak w/Mushroom Wine Sauce's Videos
How to Make Tomahawk Steak With Mushroom Wine Sauce - 4 Minutes Recipe
Hello, this is Chop Chop Kitchen. We are here to show you how to make delicious Asian cuisine as you watch and listen to all the detailed cooking processes.
This dish here is called Tomahawk Steak With Mushroom Wine Sauce. This is a steak recipe. From this video, I will show you how to make Tomahawk steak with veggies and mushroom wine sauce.
Ingredients:
1. Tomahawk Steak
2. Sea Salt
3. Black Pepper
4. Onion
5. Yellow Pepper
6. Carrot
7. Garlic
8. Orange
9. Rosemary
10. Mushroom Wine Sauce
Bake: 200°C (392°F), 20 minutes
Mushroom Wine Sauce: mushrooms, butter, garlic, thyme, 100ml whiskey, 300ml wine, 300ml beef soup, sea salt, black pepper
Try this recipe and let me know how it goes in the comments. Our recipes are easy to follow and will walk you through every step of making a yummy dish. Hopefully, this kitchen will give you inspiration for your everyday menu, and help take care of your stomach along the way. Welcome to like, comment, & subscribe. Tune in to keep up with the Chop Chop Kitchen, and add sparkles to your own cooking dish.
Pan-Grilled Steak with Mushroom Onion Lager Sauce
Pan-Grilled Steak with Mushroom Lager Sauce
RECIPE:
Serves 2
2 of your favorite steaks
s/p to taste
2 tablespoon oil, separated
8 oz. sliced mushrooms
3 tablespoon butter, separated
1 white onion, sliced fine
2 teaspoons garlic, minced fine
1 teaspoon dry thyme
¾ cup lager beer
Heat a large skillet over medium high heat for 2 minutes. In the meantime, season the steaks with s/p to taste.
Add 1 T oil to the pan and swirl to coat. Add the steaks and sear for 3 minutes / side. Lower heat to medium low
and cover. Turn steaks every minute until desired doneness. Remove steaks to a clean plate and cover with the lid
to keep warm. Turn the pan up to medium high heat and add 1 T oil and the mushrooms. Sauté mushrooms until
the sizzle stops; about 3 minutes. Add 1 T butter and the onions and sauté until caramelized; about 3 minutes.
Add the garlic and thyme and sauté for 30 seconds. Add the beer and scrape up the fond on the bottom of the pan.
Return and juices from the resting steaks to the pan. Reduce the liquid by 75% and finish with 2 T butter.
Enjoy! Chef Mike Monahan – CHEFS USA
How to Make Beef Tenderloin with Red Wine-Mushroom Sauce | EatingWell
The flavors of shallots and mushrooms melt together in harmony with the wine and butter sauce for drizzling over this mouthwateringly tender roast beef.
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Flank Steak with Mushrooms & Red Wine Sauce
Those moments when you feel like getting fancy for dinner but don’t want to slave away over your meal have been saved! Flank Steak with Mushrooms and Red Wine Sauce is gourmet without the effort! Try this dish once and you’ll forever use it when you need to impress without all the fuss. You’ll love the red wine sauce that’s so delicious with the tender steak and mushrooms...yum!
Fine dining STEAK RECIPE | Red Wine Sauce & Dates Puree
In this video I am going to show you a delicious fine dining dish with striploin steak, carrots cooked in African spices, dates puree with red wine, shallots cups, and red wine sauce. This is a very easy recipe and you can do it at home for your friends and family.
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible