Ingredients
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon butter or 1 tablespoon margarine
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1 medium onion, finely chopped
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3 cups sliced mushrooms
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1/2 teaspoon dried thyme
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2 tablespoons all-purpose flour
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1 cup beef stock
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1 cup milk
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1 tablespoon prepared horseradish or 1 tablespoon Dijon mustard
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chopped fresh parsley (to garnish)
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1 lb sirloin steak, 3/4 inch thick
Instructions
- Rub both sides of steak with salt and pepper.
- Melt 1/2 butter in a large skillet over high heat and brown steak 2 minute per side and transfer to plate.
- Reduce heat to medium-high and cook onion, mushrooms and thyme in remaining butter until liquid is released and mushrooms start to brown.
- Add flour and cook for 1 minute.
- Gradually stir in milk, beef stock and horseradish (or mustard).
- Reduce heat and simmer, stirring for 5 minutes until thickened.
- Return steak and any accumulated juices to pan.
- Simmer steak for 5 minutes or to desired doneness.
- Let steak rest for 5 minutes.
- Season sauce with more salt and pepper to taste if desired.
- Slice steak thinly across the grain and serve with sauce.
- Sprinkle with parsley and serve.