Sirloin Portobello Stew Recipes

TUSCAN PORTOBELLO STEW

Steps:

• In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

SIRLOIN AND PORTABELLA STEW MMMMM

Steps:

• Place steak in a large bowl and sprinkle with flour; turn to coat.
• Heat oil in a large saucepan over medium-high heat.
• Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 4 minutes.
• Transfer steak to a plate and tent with foil to keep warm.
• Add mushrooms, garlic, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 4 minutes.
• Sprinkle the reserved flour over the vegetables; stir to coat.
• Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
• Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
• Add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.

CRUSTED SIRLOIN WITH ROCKIN' PORTOBELLOS

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together horseradish, mustard, garlic, 2 tablespoons black pepper, and 1/4 cup of olive oil in a small bowl. Stir in the panko bread crumbs and set aside. Season the steaks on both sides with coarse sea salt and black pepper. Brush the horseradish bread crumb mixture on 1 side of the sirloin steaks.
• In a large saute pan over medium-high heat, add 2 tablespoons of oil and 2 tablespoons of butter. Sear the steaks for 2 minutes, then turn over and cook for an additional 2 minutes. Remove the steaks to a quarter sheet tray with a rack. Drain the excess oil from the saute pan. Put the steaks in the oven and cook until the breading browns, about 15 to 20 minutes. Remove from the oven and let rest.
• In the same pan that the steaks were seared, add 2 tablespoons of the butter and the thyme. Turn the heat to high and add the portobello mushrooms. Add the salt and pepper and cook until the mushrooms are soft and slightly colored, about 3 to 4 minutes. Stir in a splash of red wine, the beef broth, and a splash of sherry vinegar. Reduce until the liquid just coats the mushrooms. Stir in the remaining 2 tablespoons of butter to give the mushrooms a creamier consistency. Arrange the steaks on serving plates and top with the mushrooms.