Cajun Sirloin With Mushroom Leek Sauce Recipes

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.

MUSHROOM AND LEEK SAUCE

Steps:

• Heat oil in a non stick frying pan over medium heat.
• Add garlic, chili and leek.
• Cook, stirring for 3 to 4 minutes or until soft.
• Add flour and cook for 1 minute.
• Increase heat to high and add mushrooms.
• Cook, stirring for 3 minutes or until tender.
• Add evaporated milk gradually, stirring.
• Bring to the boil.
• Reduce heat to medium and simmer for 4 minutes or until thickened.
• Stir in parsley.
• Season with salt and pepper.
• Enjoy!

PRIME TOP SIRLOIN SALOON STEAK

Steps:

• Combine oils, bourbon, soy sauce, wine, lemon juice, blackened seasoning, garlic, mustard, Worcestershire sauce, parsley, rosemary and pepper in large shallow pan.
• Add beef to marinade.
• Cover, refrigerate and marinate 4 to 24 hours, turning occasionally.
• Remove beef from marinade; discard marinade.
• Combine Cajun Sauce ingredients; cover and set aside.
• For each serving: Sauté 1 steak over medium heat 6 to 8 minutes to desired doneness, turning once.
• Plate steak; keep hot.
• Add 2 ounces mushrooms and 2 tablespoons Cajun Sauce to pan; cook and stir over medium-high heat 2 minutes until mushrooms are tender.
• Top steak with mushroom mixture and sprinkle with 1 teaspoon chives.

LEEKS IN MUSTARD SAUCE

Steps:

• Cut leeks into 1-1/2-in. slices, then julienne. In a large cast-iron or other heavy skillet, saute leeks, onions and garlic in oil until tender. , Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around the edges and reaches 160°, about 20 minutes. Add butter, 1 tablespoon at a time, whisking after each addition until melted. Remove from the heat; stir in mustard and pepper. , Transfer leek mixture to a serving bowl; top with mustard sauce.