Description
A decadent and flavorful steak recipe paired with a rich red wine mushroom sauce. Perfectly seared sirloin steaks are complemented by a creamy mushroom sauce made with shallots, garlic, thyme, and a good quality red wine, making for an elegant yet simple dish.
Ingredients
For the Steak
- 1 tbsp sunflower oil
- 2 sirloin steaks (or any other cut of steak)
- Sea salt & black pepper, to taste
For the Red Wine Mushroom Sauce
- 25 g butter
- 150 g chestnut mushrooms, sliced
- 90 g shallots, finely diced
- 2 cloves garlic, crushed
- 2 sprigs thyme, leaves removed
- 150 ml good quality red wine
- 50 ml double cream
Instructions
- Season the Steaks: Season both sides of the steaks generously with sea salt and freshly cracked black pepper to enhance their natural flavors.
- Heat the Pan: Place a large frying pan on high heat until it is searing hot, then add the sunflower oil, allowing it to heat through.
- Sear the First Side: Add the steaks to the pan and avoid moving them to ensure a proper sear. Cook undisturbed for 2-3 minutes to develop a rich crust.
- Flip and Cook Second Side: Turn the steaks over and cook for an additional 2-3 minutes, adjusting time based on steak thickness and desired doneness.
- Check Internal Temperature: Use a meat thermometer to gauge doneness—45-47°C for rare, 50-52°C for medium-rare, and 55-60°C for medium.
- Rest the Steaks: Remove steaks from the pan and place on a warm plate to rest for 5 minutes. This allows juices to redistribute throughout the meat.
- Cook Mushrooms and Shallots: Lower the heat to medium, add butter, then the sliced mushrooms and shallots. Cook gently, stirring occasionally, for about 4 minutes until softened.
- Add Garlic and Thyme: Stir in the crushed garlic and thyme leaves, cooking for an additional minute to release flavors.
- Deglaze with Red Wine: Pour the red wine into the pan and increase heat to high. Scrape the bottom of the pan to lift any browned bits and reduce the wine by two-thirds.
- Add Steak Juices: Pour any resting juices from the steaks back into the sauce to enhance flavor and moisture.
- Finish the Sauce: Stir double cream into the sauce and season with additional salt and black pepper if needed. Serve the creamy mushroom red wine sauce immediately alongside the rested steaks.
Notes
- Cooking times will vary based on the thickness and cut of steak used; always rely on internal temperature for best results.
- For Fahrenheit internal temps: rare is about 113-117°F, medium-rare is 122-126°F, and medium is 131-140°F.
- Allowing the steak to rest is crucial to keep it juicy and tender.
- Use a good quality red wine for the sauce to impart the best flavor; a dry red such as Cabernet Sauvignon or Merlot works well.
- The sauce can be prepared in the same pan used for the steak to incorporate all the flavorful browned bits.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Western
