Best 3 Sirloin Steak With Dijon Port Sauce Recipes
Savor the delectable experience of sirloin steak elevated to new heights with our carefully curated collection of recipes. From the classic richness of Dijon-Port sauce to the tantalizing flavors of a creamy mushroom sauce, each recipe promises a culinary journey that will leave you craving for more. Whether you prefer the simplicity of grilled steak or the indulgence of a slow-cooker masterpiece, we have a recipe that will suit your taste and cooking style. Get ready to impress your friends and family with these exceptional sirloin steak dishes that are sure to become favorites in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW-COOKED SIRLOIN
My family of five likes to eat beef, so this recipe is a favorite. I usually serve it with homemade bread or rolls to soak up the tasty gravy. -Vicki Tormaschy, Dickinson, North Dakota
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high until meat reaches desired doneness and vegetables are crisp-tender, 3-4 hours., Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high until slightly thickened, about 30 minutes. Return beef to the slow cooker; heat through.
Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 305mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
SIRLOIN STEAK
For dinner tonight, try Alton Brown's Sirloin Steak from Good Eats on Food Network; the beef gets a brush of olive oil and a quick zap in the broiler.
Provided by Alton Brown
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.
STEAK AU POIVRE WITH DIJON CREAM SAUCE
Categories Milk/Cream Beef Dairy Mustard Dinner Meat Steak Brandy Fall Winter Anniversary Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.
Tips:
- Choosing the Right Sirloin Steak: Opt for a thick-cut sirloin steak, at least 1-inch thick, to ensure a flavorful and juicy steak.
- Tenderizing the Steak: To enhance the tenderness of the steak, consider using a meat tenderizer or lightly pounding it with a mallet. Alternatively, marinating the steak for several hours or overnight in a flavorful marinade can also help tenderize it.
- Seasoning the Steak: Before searing, season the steak generously with salt and pepper on both sides. You can also add additional seasonings or a spice rub to enhance the flavor.
- Searing the Steak: Sear the steak over high heat to create a delicious crust and lock in the juices. Make sure your pan is hot enough before adding the steak, and sear for a few minutes on each side, depending on the desired doneness.
- Basting the Steak: While searing, baste the steak with melted butter or oil to enhance its flavor and prevent it from drying out.
- Cooking the Steak to Desired Doneness: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, cook to an internal temperature of 135°F (57°C); for medium, cook to 145°F (63°C); and for well-done, cook to 160°F (71°C).
- Resting the Steak: Once cooked, let the steak rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Conclusion:
The sirloin steak with dijon port sauce is an exquisite dish that combines the flavors of a tender and juicy steak with a rich and flavorful sauce. By following these tips, you can create a restaurant-quality meal at home. Remember to choose a high-quality sirloin steak, season it well, sear it to perfection, and let it rest before serving. The dijon port sauce adds a touch of elegance and sophistication, making this dish ideal for special occasions or a romantic dinner. Enjoy this delicious and impressive culinary creation!
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