- 2 boneless beef sirloin steaks (5 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
- In the same skillet, saute mushrooms until tender. Serve with steaks. Yield: 2 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Steaks with Mushrooms
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"I added a 1/4 c of balsamic vinegar to the sauce, and it was even better. My husband loved it and had the leftovers in a sandwich the next day for lunch. Nice recipe!"
"Very simple, very good!"
"Steaks in our home are a very welcome dish and these steaks turn out beautifully. This recipe is a keeper and one I want in my recipe box."
"I'm also really confused. You cannot get steaks off a roast! I would also like to know what type of steak you are using????"
"I'm just a little confused....first off youdon't get a steak out of a roast, sirloin comes from a striploin, which is not a roast...so what piece of meat are you actually using??"