Monday, April 19, 2010
Sirloin Steaks with Dijon Mushroom Sauce
3-4 Sirloin Steaks (about 1.5 lbs)
Lawry's Season Salt
1 pound fresh mushrooms, sliced
1/4 cup butter
1/2 cup beef broth
2 tbsp Dijon mustard
1/2 tsp crushed dried rosemary
1/2 tsp dried thyme
Sprinkle steaks lightly with season salt on each side. Broil 4 inches from the heat for 6 minutes on each side, or until your desired doneness.
While your steaks are cooking, melt the butter in a large skillet on medium heat. Saute the mushrooms until tender. Once tender, stir in the remaining ingredients. Bring the liquid to a boil, then cook until the liquid is reduced by half.
Serve the sauce over top of the steaks.
This sauce can also be served over pork chops, if you prefer that over steak.
My review: This tasted like something from a restaurant. It was amazingly delicious. The sauce had the right tinge of dijon to make it spicy and the depth of the sauce because of the herbs made it really pop. Make this!! I want to try it on top of pork chops next!