Sirloin Strip Roast With Roquefort Mushrooms Recipes

SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS

Steps:

• MUSHROOMS:.
• Preheat the oven to 450°F
• In a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil.
• Season with salt and pepper.
• Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid.
• Pour the liquid into a glass measuring cup.
• Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
• Transfer the mushrooms to a large plate.
• Set the baking dish over moderately high heat and when it starts to smoke, add the water.
• Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes.
• Pour the liquid into the measuring cup.
• Return the mushroom caps to the baking dish, stemmed side up.
• In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard.
• Stir in the bread crumbs and season with salt and pepper.
• Stuff each mushroom cap with a heaping teaspoon of filling.
• SIRLOIN ROAST:.
• Season the sirloin roast with salt and pepper.
• Set a large ovenproof skillet over moderately high heat for a few minutes.
• Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down.
• Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side.
• Turn the roast fat side up and cook for 1 minute.
• Roast the sirloin in the oven for about 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 120°F for rare.
• Transfer the meat to a carving board and let rest for at least 10 minutes before carving.
• FINISHING TOUCHES FOR ROAST & MUSHROOMS:.
• Meanwhile, preheat the broiler.
• Set the skillet over moderately high heat.
• Add the balsamic vinegar and bring to a simmer, scraping up the browned bits from the bottom of the skillet.
• Add the soy sauce and the reserved mushroom liquid and boil for 3 minutes.
• Remove the skillet from the heat and swirl in the butter.
• Season the sauce with salt and plenty of pepper and pour it into a warmed gravy boat.
• Broil the mushrooms for 3 minutes, or until browned.
• Rotate the baking dish as necessary.
• Carve the roast into 4 thick slices and serve with the stuffed mushrooms.
• Pass the sauce at the table.
• Serve with a green vegetable, potatoes if desired, & loaf of crusty Italian bread.

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
• Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
• Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
• Carve roast. Serve with onions, mushrooms and gravy.

SIRLOIN STEAK WITH MUSHROOMS

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.

SIRLOIN TIPS AND MUSHROOMS

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.

SIRLOIN TIPS WITH MUSHROOMS

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.

BEEF SIRLOIN TIP ROAST WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
• Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
• Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

SIRLOIN WITH MUSHROOM SAUCE

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.