Steak with Mushroom Sauce
A straightforward barbecued steak served with a portobello mushroom and garlic sauce. You can use the sauce with any cut of beef.
Ingredients
Serves: 6
- 650g sirloin steak
- For the sauce
- 50g butter
- 1 shallot, finely chopped
- 4 portobello mushrooms, sliced
- 375ml red wine
- 800ml beef stock
- 1 clove garlic, chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper
- 2 tablespoons plain flour
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- Preheat an outdoor barbecue for medium-high heat.
- Melt butter in a large frying pan over medium-high heat. Gently fry the shallot, then add mushrooms and cook, covered, for about 5 minutes. Remove mushrooms from pan and set aside. Pour 400ml of beef stock and red wine into the pan. Increase heat, and bring to the boil. Allow the mixture to boil until it has reduced by 1/3.
- Barbecue the sirloin to your desired doneness. Season with salt and pepper. Remove to a plate, and set aside to rest.
- When the sauce is reduced, stir in the remaining 400ml beef stock, garlic and thyme. Return to the boil and continue to cook for another 5 to 10 minutes. The sauce will be thin. Whisk in flour, and cook until the sauce is desired thickness. Taste and adjust seasoning if necessary. Stir in the cooked mushrooms. Serve steak with mushroom sauce spooned over it.
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Reviews & ratings
Average global rating:
(115)
Reviews in English (85)
I've made this twice now. The first time I found the sauce gummy and thought adding the flour ruined a beautiful sauce. So the second time I dropped the second can of broth and flour and instead whisked in 2 tablespoons of cold unsalted butter to thicken the sauce. The butter adds richness, intensfies the flavors and gives the sauce a lovely sheen. Because beef broth can be very weak tasting, I added 2 tablespoons of beef demi-glace. - 26 Jul 2006 (Review from Allrecipes US | Canada)
This was easy, fairly quick, and lovely! Rather than grill the steak, I cut it into bite-size pieces and browned it before cooking the mushrooms, etc. - 23 Sep 2006 (Review from Allrecipes US | Canada)
WOW! This was fabulous - my husband was blubbering with happiness over this dish. We added a bit of fresh rosemary to the sauce BEFORE reducing it - I think it added a terrific flavor. Also omitted any added salt since the broth is salty (used 99% fat free). Did not grill the sirloin tip but cooked it in the oven and it turned out great. Will absolutely make this again! - 09 Nov 2005 (Review from Allrecipes US | Canada)
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