Sauteed Sirloin And Mushrooms Recipes

Steps:

• Season steak with salt and pepper on both sides.
• 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).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• 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.

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

Steps:

• Melt butter over medium heat in a large pan.
• Add garlic and saute for 2 minutes.
• Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
• Drizzle soy sauce into the mushrooms.
• Sprinkle with garlic powder and black pepper.
• Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
• Remove from pan and serve.

Steps:

• Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
• Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

Steps:

• Rub steak with pepper and salt. In a large skillet, heat butter over medium heat; cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-7 minutes per side. Remove from pan; keep warm., Add mushrooms to pan; cook and stir over medium-high heat until lightly browned. Add garlic; cook and stir 1 minute. Add broth and wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.

Steps:

• In a skillet, brown beef in butter; remove and set aside. To the same skillet, add the oil and mushrooms, onion and garlic; saute until tender. Add beef; transfer to a greased 1-qt. baking dish. Cover and bake at 325° for 1 hour or until beef is tender., In a saucepan, combine the cornstarch, cream, broth, wine or additional broth, Dijon mustard and soy sauce until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir into meat mixture until blended. Serve over noodles.

Steps:

• Preheat oven to 300ºF.
• Melt butter and oil together in a large skillet. Add beef tips and brown on all sides.
• Transfer to a 2-quart baking dish.
• In the same skillet you browned the beef in, saute the mushrooms and garlic until mushrooms are tender, about 3 minute.
• Pour mushrooms and liquid over meat.
• Cover and bake at 300ºF for 2 hours or until meat is tender.
• In a small bowl, combine the mustard, cornstarch, and cream; set aside.
• In the skillet, combine the broth, vinegar, soy sauce, and parsley; bring to a boil. Boil for 2 min; stir in mustard/cream mixture, bring to a boil and cook 2 minute stirring constantly.
• Drain juices from the baking dish with the beef into the broth mixture. Cook over medium heat, stirring constantly until thickened and bubbly.
• Add beef mixture and combine well. Serve over egg noodles.

Steps:

• Cut steak into 4 servings-size pieces.
• Sprinkle with herb pepper or garlic pepper.
• In a 10-inch skillet cook steaks in hot butter over medium heat for 8 to 10 minutes or to desired doneness, turning once.
• remove steak from pan; cover and keep warm.
• For mushroom glaze, carefully add beef broth and hoisin, teriyaki, or Worcestershire sauce to skillet.
• Cook until bubbly, scraping brown bits from bottom skillet.
• Stir in onoin wedges and sliced mushrooms.
• Cook over medium-high about 8 minutes or until vegetables are tender and the glaze is reduced to half its volume (1 cup).
• Transfer warm steak to dinner plates and spoon glaze on steaks.

Steps:

• Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and garlic and toss furiously so that the garlic doesn't burn. When the onions become translucent add the mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and thyme and season with salt and pepper, to taste. Serve immediately.
• Cook's Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms.

Steps:

• For the steak: If using a grill, preheat to very hot. If using a skillet, spray with cooking spray and preheat to very hot, but not smoking.
• Melt 4 Tbs. of the Butter in an 8 " skillet over medium high heat . Sprinkle with ½ teaspoons seasoned salt.
• Add mushrooms and sauté for about 5 minutes until mushrooms are tender. Remove from skillet with a slotted spoon, cover with aluminum foil and set aside to keep warm.
• Add remaining butter to the skillet used to cook the mushrooms. Sprinkle with ½ teaspoons of the seasoned salt.
• Blot the Hash Browns with paper towels pressing out most of the liquid. Place hash browns in the skillet and press down firmly with your fingers or a wooden spoon until compressed into the skillet. Sprinkle with another ½ teaspoons seasoned salt. Cover the skillet and cook for 15 minutes over high to medium high heat until very golden brown on the bottom. Do not stir or turn with a spatula while potatoes are cooking. After 15 minutes, lift up edge of the potatoes to see if they are crispy. If not, cook another 5 minutes.
• While potatoes are cooking, blot steaks with a paper towel, then rub remaining seasoned salt on both sides. Cook on very hot grill or in hot skillet for 2 ½ minutes per side for medium rare. Turn only once so steak gets a nice sear. Remove steak from heat and let rest 5-7 minutes before slicing into ½" wide slices.
• To assemble: Invert a serving platter over the potatoes and flip so the Hash Browns are in a circle in the middle of the platter. Pour mushrooms on top and in the center of the potatoes. Arrange steak slices around the outside of the potatoes.

Steps:

• Cut the beef into thin, 2 x 1/4-inch strips. Season with salt and pepper.
• Heat 2 T of oil in a large, heavy skillet over med-hi heat. Add the meat and sear for approximately 1 minute on each side or until just browned. Remove from the skillet with a slotted spoon and keep warm.
• Add the remaining 1 T oil to the skillet and heat. Add the mushrooms, carrot, and onion and sauté until the mushrooms give up their juice, about 8 minutes.
• Return the beef to the skillet and stir in the wine and broth. Continue to sauté until the meat is just done, 1 to 2 minutes for rare. Stir in the butter until just melted. Season to taste with salt and pepper. Serve immediately.