Sirloin Steak with Creamy Tarragon Mushroom Sauce

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Recipe intro

This recipe for Sirloin Steak with Creamy Tarragon Mushroom Sauce is a delicious and indulgent dish that is perfect for a special occasion or a fancy dinner at home. The tender and juicy sirloin steak is cooked to perfection and topped with a rich and flavorful creamy tarragon mushroom sauce. The combination of the earthy mushrooms and the aromatic tarragon creates a delightful balance of flavors. Serve this mouthwatering dish with your favorite sides for a complete and satisfying meal.

Keywords: sirloin steak, creamy tarragon mushroom sauce, special occasion, indulgent, flavorful.

sirloin steak with creamy tarragon mushroom sauce recipe details

Sirloin steak with creamy tarragon mushroom sauce recipe, recipe Rating: 4.8
Number of votes:130

Send your sirloin into the stratosphere with this gourmet sauce.
Ready in: 35 mins

Ingredients

Makes: 1 steak

• 1 sirloin steak (or more)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 small shallot, minced
• 2 ounces mushroom caps, finely chopped (Shiitake, preferred)
• 1/2 cup unsalted butter
• 1 egg yolk
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons finely chopped fresh tarragon

Preparation method

Prep: 15 mins | Cook: 20 mins

1. Salt and pepper the steak on both sides. Let the meat come to room temperature while you make the sauce.
2. Heat olive oil in an 8-inch saucepan over medium heat. When the oil is hot, add the shallot and stir, cooking for about 1 minute. Then stir in the mushrooms and cook for another 5 minutes. The mushrooms should be tender at this point. Place in a stainless steel bowl and reserve.
3. In the same saucepan, melt the butter and 1/2 cup water together and bring to a boil over medium heat. Pour into another small bowl and use a paper towel to clean the butter residue from the saucepan.
4. Pour a 1-inch layer of water into the saucepan and bring it to a boil over medium heat. This will serve as the bottom layer of your double boiler.
5. Use an electric hand mixer to whisk the egg yolk and vinegar together for about 30 seconds. Then, very slowly, pour the hot butter/water mixture into the egg mixture. Beat on High for about 30 seconds more, then pour it into the stainless steel bowl with the mushrooms and stir to combine.
6. Now, place the stainless steel bowl over the saucepan with the boiling water in it. Stir the mushroom mixture with a metal whisk for about 5 minutes, until the sauce is thick. Then add tarragon and salt and pepper to taste.
7. Heat your gas or charcoal grill to high (Here’s how to tell if it’s high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
8. Place the steak on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2 inch thick steak, 4 to 6 minutes per side for a 1 inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2 inch thick steak.
9. Take the steak off the grill. Let the meat rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Pour creamy sauce over steak and serve.Note

Recipe makes about 1 cup of sauce.