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beef sirloin steaks butter brandy onion clove garlic red wine steak sauce Worcestershire sauce salt button mushrooms Dijon mustard heavy cream
Viewed: 102 - Published at: 4 years agoIngredients
- 2 (8 ounce) beef sirloin steaks
- 1 tablespoon butter
- 1/4 cup brandy
- 1 onion, minced
- 1 clove garlic, minced
- 1/2 cup red wine
- 2 tablespoons steak sauce
- 1 dash Worcestershire sauce
- salt and pepper to taste
- 1/2 (4 ounce) package button mushrooms, sliced
- 1/2 cup Dijon mustard, divided
- 1 cup heavy cream
Method
- Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize.
- Melt the butter in a skillet over medium-high heat, and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside.
- Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper; mix well. Mix in the mushrooms, stir, and cook for about 5 minutes.
- Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 2 tablespoons on top of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce, and keep warm.
- Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.
