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Grilled Steaks with Mushroom Sauce Recipe

Grilled Steaks with Mushroom Sauce Recipe

Midweek days deserve something special. This steak entree with its savory sauce will fit the bill beautifully. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 1 beef top sirloin steak (1-1/2 pounds)
  • 1/2 teaspoon steak seasoning
  • 1 pound small fresh mushrooms
  • 1/4 cup butter, cubed
  • 1/2 cup beef broth
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme

Directions

  • 1. Cut steak into four pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  • 2. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks. Yield: 4 servings.

Nutritional Facts

1 serving equals 353 calories, 19 g fat (10 g saturated fat), 99 mg cholesterol, 447 mg sodium, 6 g carbohydrate, 2 g fiber, 40 g protein.

Reviews for Grilled Steaks with Mushroom Sauce

Sort By :
MY REVIEW
Reviewed May. 25, 2014

"Like calgarymom, I was expecting it to be a thick, creamy sauce. So I added some cream, and dissolved some cornstarch in the broth. I used a horseradish mustard instead of the Dijon since the green market in town had none, and my fiancé and I enjoyed the bite it gave the sauce. I'm still fairly new to cooking, and have had quite a few failures in trying to find a good steak sauce ( my fiancé really loves steak so I try to find different ways to serve it) it came out a touch salty at first (I didn't realize how salty the broth was so I seasoned without tasting) so I added some white wine towards the end. It turned out great, and was a big hot with my fiancé."

MY REVIEW
Reviewed Jul. 12, 2013

"This is simply a bland recipe, copied by several others. The main thing is the quality of the steak you buy. Forget Wal-Mart unless you like a tire inner-tube with you meal and I mean one of their claimed best steaks.. One should go to one of the many grill/bbq sites to improve this recipe."

MY REVIEW
Reviewed Jul. 11, 2013

"Have made this many times since finding it last year. It is always a hit! Thanks CalgaryMom for the suggestion of adding sour cream. I'll try it next time that way.

It also works well on hamburgers- I'm not a big fan of the usual ketchup, mustard, mayo, pickle relish combos."

MY REVIEW
Reviewed Jun. 5, 2013

"I always keep a jar of minced garlic in my refrigerator so I added about a tsp. to the mushrooms. But I totally enjoyed this recipe! It was quick & delicious!"

MY REVIEW
Reviewed Aug. 13, 2012

"We use the finger test for testing the steaks' doneness. I've made this recipe twice. The first time, I made the sauce exactly as the recipe said. My husband and 2 friends loved it. I did not. I expected a creamy sauce. So last night when I made it, I added some sour cream, some ground pepper & a little bit of cornstarch to thicken. The spices in the sauce are delicious, and last night the sauce was truly a restaurant quality sauce. Loved it. TFS!"

MY REVIEW
Reviewed Jul. 26, 2011

"Fast and delicious - the sauce is subtle but very flavorful. Restaurant quality!"

MY REVIEW
Reviewed Jun. 10, 2011

"this sauce is very good.I will make again and do nothing different."

MY REVIEW
Reviewed Jun. 8, 2011

"very good, I like the flavor of the rosemary in the sauce"

MY REVIEW
Reviewed Jun. 8, 2011

"very good, I like the flavor of the rosemary in the sauce"

MY REVIEW
Reviewed May. 30, 2011

"Very easy recipe, with great flavors. I used fresh thyme as I had it on hand, and it was a lovely addition."

MY REVIEW
Reviewed May. 26, 2011

"I didn't prepare the steak exactly as mentioned in the recipe because my hubby has his own blend of seasonings that he uses. However, I did make the mushroom sauce as directed and it was delicious. I will definitely be making it again in the future. It was yum, yum, delish!"

MY REVIEW
Reviewed May. 24, 2011

"Yummy with a capital Y. Loved the mushroom sauce. I loved the combination of thyme and rosemary. The mushrooms are really good by themselves and extra good on the steak. I highly recommend this recipe. It would impress anyone if you served it to them. I paired it with garlic parmesan mashed potatoes, corn, and a dinner roll. My tummy is very happy right now!"

MY REVIEW
Reviewed May. 23, 2011

"Simply, easy to make and most delicious. Pare with a fresh green salad accented with fruit and wow what a meal."

MY REVIEW
Reviewed May. 19, 2011

"I haven't tried this yet, but I will. I have a major problem with the recommended temperatures to indicate doneness. The "Consumer's Report" of cooking: Cook's Illustrated recommends the following temperatures for beef: Rare 125, Medium-Rare 130, Medium 140, Well-Done 160. 145 degrees for medium-rare is ridiculous! 170 degrees for well done would yield shoe-leather."

MY REVIEW
Reviewed Jun. 24, 2010

"Yummy! My husband doesn't like mushrooms, so we just left them out and the steaks turned out great.

~ Theresa"

MY REVIEW
Reviewed Apr. 25, 2010

"Yum! Easy to make and looks like you've fussed when you didn't!"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.