Skip to content

Beef sirloin with mushroom whisky sauce

Beef sirloin with mushroom whisky sauce

Make your own sauce for your next steak meal! Top corn fed beef steaks with a homemade mushroom whisky sauce made from Ontario grain corn.

Yield: 6-8 servings

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients

  • 2 lb (1 kg) corn fed beef sirloin grilling steaks
  • 2 tbsp (30 mL) vegetable oil
  • 2 tbsp (30 mL) each chopped fresh Italian parsley, chives and mint
  • 2 tsp (10 mL) chopped fresh thyme
  • ½ tsp (2 mL) each salt and pepper
  • Pinch hot pepper flakes

Mushroom whisky sauce

  • 1 tbsp (15 mL) vegetable oil
  • 1 lb (454 g) mushrooms (shitake and oyster), trimmed and sliced
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp (5 ml) chopped fresh thyme
  • ½ tsp (1 mL) salt
  • ⅓ cup (75 mL) Ontario corn whisky
  • ¾ cup (375 mL) beef broth
  • 2 tbsp (30 mL) butter, softened
  • 1 tbsp (15 mL) all-purpose flour
  • 2 tbsp (30 mL) chopped fresh Italian parsley

Directions

  1. Trim any visible fat from steak; set aside. In bowl, combine oil, parsley, chives, mint, thyme, salt and pepper and hot pepper flakes. Spread herb mixture all over steak.
  2. Heat cast iron skillet over medium-high heat. Brown steak on both sides and place steak and pan in 400 F (200 C) oven for about 15 minutes or until desired doneness. Cover with aluminum foil and let rest for 10 minutes.
  3. Mushroom Whisky Sauce: Meanwhile, in large non-stick skillet, heat oil over medium-high heat. Add mushrooms, shallots, garlic, thyme and salt; cook for 10 minutes or until mushrooms are golden. Add whisky to mushroom mixture and bring to boil. Add broth and return to the boil; boil for 2 minutes.
  4. In small bowl, combine butter and flour. Whisk into sauce and simmer for about 2 minutes or until thickened. Stir in parsley.
  5. Slice steak thinly across the grain and place on serving platter. Pour sauce in pitcher and serve alongside.
Copy link
Powered by Social Snap