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Pepper Crusted Sirloin with Portabella Sauce
Ingredients
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1 (1-1½ pound) Choice All-Natural Beef Boneless Sirloin Steak (about 1 inch thick)
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1 tablespoon coarse ground pepper
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1 teaspoon sea salt
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2 tablespoons olive oil
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2 cups sliced baby bella mushrooms
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1/2 cup Delmonico’s Smokin’ Steak Sauce
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1/3 cup low sodium beef broth
Directions
Heat a
medium skillet over medium-high heat until very hot (1-2 minutes). Meanwhile,
sprinkle steak with pepper and salt. Add oil to skillet; swirl to coat.
Add steak to skillet; sear each side until brown crust forms (2 minutes per side).
Reduce heat to medium-low; continue cooking, turning once, to desired doneness
(4-6 minutes). Transfer steak to platter; allow to sit 5-8 minutes. Using
same skillet; sauté mushrooms until they release their liquid and begin to brown
(3-4 minutes). Add steak sauce and beef broth, stirring to combine. Simmer until
sauce thickens slightly (4-5 minutes). Transfer steak to cutting board,
stir any accumulated juices into mushroom mixture. Slice steak into thin strips;
transfer to serving platter and spoon mushroom sauce over steak slices. Amount:
4 servings Serving suggestion: Serve with Lunds and Byerly’s
Italian Bread and fresh green beans with garlic butter. Source:
www.lundsandbyerlys.com Click
Here to see Dana's Recipe Book
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