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

By Jackie DeKnock  , , ,   

December 30, 2015

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!

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Budget Rating Scale:

  • Yields: Serves 2

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)

Method

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

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

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.

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

Sautéed Mushrooms

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

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= 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)
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= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

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