Skip to content
December 21, 2007 / Tony

Sirloin Steak with a Port and Zinfandel Mushroom Sauce


Had a really nice, simple recipe last night.  Mushrooms and wine really make a nice sauce for steak.  There is just such a beautifully sweet deepness of flavor.  Mushrooms, of course, make almost any savory dish taste deeper and tastier (umami) and the combination of wine and port created an sweet, sophisticated sauce.  It was a perfect pairing for the steak.  Here’s the recipe (from Epicurious here):

Sirloin Steak with a Port and Zinfandel Mushroom Sauce

1 T butter

2 large shallots, sliced

1 1/2 pounds mushrooms, thickly sliced

1 T flour

1 cup Zinfandel

1/2 cup ruby Port

1/2 cup low-salt chicken broth

1 1/4 pound top sirloin steak

3/4 tsp ground black pepper

1/2 tsp salt

Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; cover and cook 5 minutes. Uncover and sauté until mushrooms are browned, about 10 minutes. Add flour and stir 1 minute. Add Zinfandel, Port, and broth. Boil until sauce thickens enough to coat spoon thinly, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. Set aside.

Meanwhile, place steak between sheets of waxed paper. Using mallet or rolling pin, pound steak to 1/2-inch thickness. Coat both sides of steak with 3/4 teaspoon pepper and 1/2 teaspoon salt. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add steak to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; do not clean skillet. Add mushroom sauce to skillet; bring to simmer, scraping up any browned bits.

Thinly slice steak; transfer to platter. Spoon mushroom sauce over and serve.

The recipe can be followed as is but I find that it was pretty much useless to pound the steak first.  I like thick steak.  Plus, you get to cook the steak longer in the pan, which gives you more time to create some flavor through browning on the side of the meat.  You can also use tawny instead of Ruby port in this recipe; that’s what I did.  I served it with Home Fries

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: