Ingredients
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1/4 cup butter, divided
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salt & freshly ground black pepper (do not use too much salt)
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1 medium onion, finely chopped
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3 cups sliced fresh mushrooms (can use a little more)
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1/2 teaspoon dried thyme
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2 garlic cloves, minced (optional, can use more)
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2 tablespoons flour
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1 cup beef stock
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1 cup half-and-half cream
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1 tablespoon prepared horseradish or 1 tablespoon Dijon mustard
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1 lb sirloin steak (3/4-in thick)
Instructions
- Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt).
- 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.
- 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.
- 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.
- Season sauce with more salt and pepper to taste.
- Slice steak thinly across the grain, and serve with the sauce.