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Sirloin Steak with Mushrooms
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Instructions
1
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Season steak with salt and pepper on both sides.
2
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Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
3
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Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
4
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Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.
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Tips & Tricks (5)
- Mushroom Magic šPat shiitake mushrooms completely dry before sautĆ©ing to ensure they brown beautifully instead of steaming.
- Wine Depth Technique š·Deglaze the pan with white wine after searing the steak to capture all the flavorful browned bits and create a rich sauce base.
- Butter Emulsion Trick š§Add cold, cubed butter off the heat and swirl gently to create a silky, emulsified sauce that coats the steak and mushrooms perfectly.
- Tarragon Timing šæChop fresh tarragon just before adding to preserve its delicate anise-like flavor and prevent wilting.
- Steak Searing Secret š„Use a heavy cast-iron skillet for maximum heat retention and an exceptional golden-brown crust on your sirloin.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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