We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Beef Sauté with Mixed Wild Mushrooms
Winter 2012
Reduce the sauce until really thick to give that umami taste to the mushrooms. This is an easy main course for a dinner party because you can make the sauce ahead of time and the beef right before you need it.
Serves 4
BEEF
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) Worcestershire sauce
2 tsp (10 mL) chopped fresh rosemary or ½ tsp (2 mL) dried
2 New York sirloin steaks about
10 oz (300 g) each, fat trimmed
Salt and freshly ground pepper
MUSHROOMS
½ cup (125 mL) dried porcini mushrooms
½ cup (125 mL) hot water
1 tbsp (15 mL) olive oil
3 tbsp (45 mL) butter
½ cup (125 mL) chopped shallots
2 tsp (10 mL) chopped garlic
8 oz (250 g) fresh mixed wild mushrooms, sliced
½ tsp (2 mL) chopped fresh thyme
½ cup (125 mL) Syrah
1 cup (250 mL) beef or chicken stock, homemade or store-bought low-salt1 tsp (5 mL) Dijon mustard
2 tbsp (30 mL) unsalted butter
TO FINISH
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) chopped parsley
1 Combine olive oil, soy sauce, Worcestershire sauce and rosemary in a bowl. Brush marinade over steak, season with salt and pepper and set aside.
2 Soak porcini mushrooms in hot water until softened, about 20 minutes. Drain and reserve mushrooms and liquid separately.
3 Heat oil and butter in a large skillet over high heat. Add shallots and garlic and sauté for 1 minute or until beginning to soften. Add reserved porcini mushrooms, fresh mixed mushrooms and thyme and sauté for 2 to 3 minutes or until mushrooms are limp. Season with salt and pepper to taste. Pour in wine, bring to boil and cook for 1 to 2 minutes or until wine has almost disappeared. Add reserved porcini liquid, stock and Dijon and boil for 7 to 10 minutes or until reduced and thickened. Turn heat to low and stir in butter until melted.
4 Heat oil in a separate large skillet over high heat. Add steak and fry for 3 to 4 minutes per side or until desired degree of doneness. Remove from heat and let sit for 5 minutes. Discard any fat and add mushroom sauce to skillet. Reheat over medium heat. Adjust seasoning to taste. Add in any meat juices.
5 Cut steak into ½-inch (1-cm) slices and top with sauce. Sprinkle with parsley and serve immediately.
Serves 4
