“Priceless” Grilled Sirloin Steak with Bernaise Butter & Sautéed Mushrooms

There is nothing quite like a nice Burgundy to sip with a medium rare steak with sautéed mushrooms. Get him involved in the cooking for a little bonding and let him man the grill or frying pan!

Kitchen Confidence Rating Scale:

Budget Rating Scale:

Yields1 Serving
 2 Sirloin Steaks (or your favourite steak)
Bernaise Butter
 ½ teaspoon Dijon mustard
 ¼ cup unsalted butter, softened
 1 teaspoon dried tarragon (2 teaspoons fresh tarragon)
 2 teaspoons shallots, finely chopped
 1 teaspoon lemon juice
 ¼ teaspoon garlic, minced
 Sea salt, to taste
 Freshly ground black pepper, to taste
Sautéed Mushrooms:
 ½ pound mushrooms, sliced (your pick)
 1 clove garlic, minced
 1 tablespoon butter
 ¼ cup chicken broth
 1 tablespoon white wine (or red if it’s open)
1

Sprinkle your steak with sea salt and freshly group black pepper, let sit at room temperature.

2

Blend Bernaise Butter ingredients together in bowl until well-combined.

3

Heat your BBQ grill and lightly oil with olive oil. Pat steaks lightly with a paper towel and place steaks on grill rack; grill 3 minutes. Turn steaks over. Grill 3 minutes or until desired degree of doneness*. Remove from grill. Let stand 5 minutes before serving.

4

Place a dab of Bernaise Butter on your steak, watch it melt and enjoy!

Sautéed Mushrooms
5

Mushrooms are a perfect side dish with grilled steaks. Sauté 1 clove minced garlic until soft in 1-tablespoon butter. Add ½ pound fresh mushrooms and sauté for 2-3 minutes, constantly stirring. Add ¼ cup chicken broth and 1 tablespoon white wine (or red…whatever’s open) and cook another 2-3 minutes. Add salt, pepper to taste.

*Internal Temperature: The best way to determine the "doneness" of your steak is to check the internal temperature as follows:
Levels of doneness:
Medium rare: Red, warm center and the meat will have a springy firmness. Final temperature reading should be 126°F.
Medium: Hot, pink center and the meat will have a less springy firmness than medium rare. Final temperature should be 135°F.
Medium well: Slight color, cooked throughout and the meat will feel firm. Final temperature reading should be 145°F.


Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!


Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

Ingredients

 2 Sirloin Steaks (or your favourite steak)
Bernaise Butter
 ½ teaspoon Dijon mustard
 ¼ cup unsalted butter, softened
 1 teaspoon dried tarragon (2 teaspoons fresh tarragon)
 2 teaspoons shallots, finely chopped
 1 teaspoon lemon juice
 ¼ teaspoon garlic, minced
 Sea salt, to taste
 Freshly ground black pepper, to taste
Sautéed Mushrooms:
 ½ pound mushrooms, sliced (your pick)
 1 clove garlic, minced
 1 tablespoon butter
 ¼ cup chicken broth
 1 tablespoon white wine (or red if it’s open)

Directions

1

Sprinkle your steak with sea salt and freshly group black pepper, let sit at room temperature.

2

Blend Bernaise Butter ingredients together in bowl until well-combined.

3

Heat your BBQ grill and lightly oil with olive oil. Pat steaks lightly with a paper towel and place steaks on grill rack; grill 3 minutes. Turn steaks over. Grill 3 minutes or until desired degree of doneness*. Remove from grill. Let stand 5 minutes before serving.

4

Place a dab of Bernaise Butter on your steak, watch it melt and enjoy!

Sautéed Mushrooms
5

Mushrooms are a perfect side dish with grilled steaks. Sauté 1 clove minced garlic until soft in 1-tablespoon butter. Add ½ pound fresh mushrooms and sauté for 2-3 minutes, constantly stirring. Add ¼ cup chicken broth and 1 tablespoon white wine (or red…whatever’s open) and cook another 2-3 minutes. Add salt, pepper to taste.

“Priceless” Grilled Sirloin Steak with Bernaise Butter & Sautéed Mushrooms

Comments