Ingredients
-
1/4 teaspoon sea salt
-
1/4 teaspoon fresh ground black pepper
-
1 tablespoon butter
-
1/2 teaspoon garlic, minced
-
1 medium sweet onion, finely chopped
-
3 cups small brown button mushrooms, sliced
-
1/2 teaspoon thyme, dried
-
2 tablespoons flour
-
1 cup beef stock
-
1 cup milk
-
1 tablespoon prepared horseradish (or dijon mustard)
-
1/8 cup parsley, fresh chopped
-
1 lb sirloin steak
Instructions
- Rub salt and pepper on both sides of steak.
- In large pan melt butter and brown steak well on both sides.
- (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
- Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
- Add flour and cook for 1 minute.
- Add in beef stock, milk and horseradish.
- Reduce heat and simmer, stir for 5 minutes until sauce thickness.
- Add steak and juice, simmer for 5 minutes.
- Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
- Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.