Pan Seared Sirloin Steak with Mushroom Sauce
One skillet recipe for a perfectly tender, melt-in-your-mouth sirloin steak topped with the most incredible creamy mushroom sauce.
Ingredients
FOR THE STEAKS
- 4 (4 ounces each) top sirloin steaks, at room temperature
- coarse salt and fresh ground pepper to taste
- 4 tablespoons butter divided
- 1 teaspoon Italian Seasoning
- 4 garlic cloves smashed
FOR THE MUSHROOM SAUCE
- 8 ounces baby portobello mushrooms sliced
- salt and fresh ground pepper to taste
- 2 tablespoons low sodium beef broth
- 1 cup half and half you can also use evaporated milk or heavy cream
- dried parsley for garnish
Instructions
FOR THE STEAKS
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Prepare steaks by seasoning with salt and pepper.
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Add 2 tablespoons butter, Italian Seasoning, and smashed garlic cloves to a cast iron skillet and melt over medium-high heat.
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Add steaks to skillet and cook until brown and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.
Do not crowd the skillet - cook the steaks two at a time.
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Remove steaks from skillet, set aside and keep covered.
FOR THE MUSHROOM SAUCE
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In the same skillet, add remaining 2 tablespoons butter and melt over medium-high heat.
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Stir in sliced mushrooms and season with salt and pepper; cook for 2 to 3 minutes, or until just tender.
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Pour in the beef broth and let cook for another minute.
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Add half and half and continue to cook for 2 more minutes, or until heated through.
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Plate steaks and top with mushroom sauce.
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Garnish with dried parsley and serve.
Recipe Notes
WW FREESTYLE SMART POINTS: 11