Beef Sirloin with a Delicious Mushroom Sauce

Ingredients:

1 kg roast sirloin (or individual steaks, each weighing about 6-8 ounces)

• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter
• 1 kg mushrooms (such as cremini or arsenic), sliced
• 2 cloves garlic, minced
• 1 1/2 cups beef stock (low sodium is great!)
• 1/2 cup heavy cream (or half and half for a lighter option)
• 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (this is our “blen”)
• 1 tablespoon chopped fresh parsley (for garnish, optional)

Preparation:

1. Prepare the meat: Gently pat the sirloin steak dry with paper towels. Season the meat generously with salt and pepper.
2. Roast the meat: Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, carefully place the sirloin in the pan. Sear for 2 to 3 minutes per side until lightly browned. If using steaks, sear each side for 2 to 3 minutes.
3. Finish Cooking (Oven Roast Method): If using a roast, preheat the oven to 200°C (400°F). After searing, transfer the pan with the meat to the preheated oven. Roast for 15-20 minutes for medium doneness, or until it reaches the desired internal temperature (use a meat thermometer for accuracy: 130-135°F for medium doneness). Let it rest for 10 minutes before carving.
4. Finish Cooking (Steak Stovetop Method): If using steaks, you can finish cooking them in the pan. Reduce the heat to medium and cook for an additional 3-5 minutes per side, depending on the thickness and desired doneness. Remove the steaks from the pan and let them rest.
5. Prepare the mushroom sauce: While the meat is resting (or after removing the steaks), add butter to the same pan over medium heat. Add the sliced ​​mushrooms and cook, stirring occasionally, until browned and tender, about 5-7 minutes.
6. Add the garlic and stock: Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the beef stock, scraping up any browned bits from the bottom of the pan—this is the essence of the flavor!
7. Simmer and thicken: Let the mixture simmer gently for about 5 minutes until it reduces slightly. Stir in the heavy cream (or whipped cream).
8. To thicken the sauce: Gradually add the cornstarch mixture, stirring constantly, until the sauce reaches your desired consistency. Season with a little salt and pepper as needed.
9. To serve: Slice the beef sirloin and generously spoon the warm mushroom sauce over it. Garnish the dish with fresh chopped parsley, if desired.