My family is in Calgary, Alberta for a week to help my son move to his new place. The first few days we were busy packing, cleaning and moving his things. We were eating out a lot but there were a few times when I had the chance to cook for the family. One time I made sirloin steak sliced into small pieces, pan-fried and dressed with a Portobello mushroom blue cheese sauce. My family really enjoyed this dish. I liked the melt-in-your-mouth tenderness of the beef combined with the creamy richness of the sauce. Delicious! 😀
Steak with Portobello Mushrooms and Blue Cheese
Prep time
Cook time
Total time
Author: Liza A
Serves: 4 servings
Ingredients
- 2 ½ lbs sirloin tips, trimmed and cut into 2-inch pieces
- Salt and pepper
- 3 tablespoons vegetable oil
- 3 portobello mushroom caps, halved and sliced thinly
- 2 shallots, halved and sliced thinly
- ½ cup chicken broth
- ½ cup heavy cream
- 2 oz (1/2 cup) blue cheese, crumbled
- 2 tablespoons fresh chives
Instructions
- Pat meat dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat. Add meat and cook until well-browned, about 6 to 10 minutes, depending on how well-done you want your meat to be. Transfer to a plate and tent loosely with a foil.
- Add remaining 2 tablespoons oil, mushrooms and ½ teaspoon salt to now empty skillet. Cover and cook over medium heat until mushrooms are softened, 3 to 4 minutes. Add shallots and cook until softened, about 1 minute. Stir in broth, cream, and any accumulated meat juices and simmer, scraping up any browned bits, until slightly thickened, about 5 minutes. Off heat, whisk in ¼ cup blue cheese.
- Transfer meat on a serving platter and pour sauce over and sprinkle with remaining ¼ cup blue cheese and chives.
- Serve and enjoy!
Notes
Recipe source: America’s Test Kitchen: The Simple Recipes.
Leave a Reply