Ingredients
- 1 pound beef sirloin (steaks, about 3/4-inch thick)
- 1/4 cup butter, divided
- Salt and freshly ground black pepper
- 1 medium yellow onion (finely chopped)
- 3 cup sliced fresh mushrooms (can use a little more)
- 1/2 teaspoon dried thyme (rubbed)
- 2 to 3 minced garlic cloves
- 2 tablespoons all-purpose flour
- 1 cup beef broth (or stock)
- 1 cup 18% cream
- 1 tablespoon prepared horseradish (or 1 tablespoon Dijon mustard)
How to Make
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Step 1: Season the steak with pepper, then let the steak sit out to almost room temperature (about 1 to 1 1/2 hours) this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with salt).
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Step 2: In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side). Transfer to a plate.
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Step 3: Reduce heat to med-high; add remaining butter to skillet. Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown. Add in the garlic (if using) and cook for 2 minutes. Add flour and cook stirring for 1 minute.
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Step 4: Gradually stir in beef stock, cream and horseradish. Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened. Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness. Let steak rest for 5 minutes.
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Step 5: Season sauce with more salt and pepper to taste. Slice steak thinly across the grain, and serve with the sauce.
We hope you enjoy this recipe!
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