Flavorful Sirloin Steak with Herb Sauce and Mushrooms

Components:

1. Two sirloin steaks, each weighing roughly 6–8 ounces
2. To taste, add salt and pepper.
3. Two tablespoons of butter or olive oil
4. Half a cup of sliced mushrooms (white button, cremini, or a combination)
5. Two minced garlic cloves
6. 1/4 cup of dry red wine, which is optional but adds complexity
7. Half a cup of beef broth
8. Half a cup heavy cream (or, for a lighter alternative, half-and-half)
9. One tablespoon of fresh or dried thyme
10. One tablespoon of freshly chopped rosemary (or one teaspoon of dried rosemary)
11. Two tablespoons of freshly chopped parsley (for garnish)
12. One tablespoon of Dijon mustard, which adds sharpness, is optional.
13. One tablespoon of butter (to complete the sauce)

Directions:

Get the steaks ready:

• On both sides, liberally season the sirloin steaks with salt and pepper. To guarantee consistent cooking, let them remain at room temperature for ten to fifteen minutes before cooking.

Prepare the steaks by cooking them:

• Add the olive oil or butter to a big skillet, preferably cast iron, and heat it over medium-high heat.
• Add the steaks when the oil is hot and glistening. For medium-rare, cook for 4–5 minutes on each side; if you like your steak more cooked, heat for longer. For medium-rare, the internal temperature should reach 130°F (54°C), or you can alter it to your preferred level of doneness.
• While you prepare the sauce, take the steaks out of the skillet and let them rest.

Prepare the herb and mushroom sauce:

• If necessary, add a little additional oil or butter to the same skillet and cook the mushrooms for 5 to 6 minutes over medium heat, or until they are golden brown and have released their moisture.
• Cook for a further minute, or until aromatic, after adding the minced garlic.
• Scrape up any browned bits from the bottom of the skillet and pour in the red wine, if using. To gradually decrease, let it simmer for two to three minutes.
• Stir in the heavy cream, rosemary, and thyme after adding the beef broth. After bringing the mixture to a simmer, cook it for five to six minutes, allowing it to gradually thicken.
• Add the butter and Dijon mustard (if using) for further depth. If necessary, adjust the seasoning with salt and pepper after tasting the sauce.

Serve:

• Transfer the steaks to plates and generously cover them with the mushroom herb sauce.
• For a splash of color and extra freshness, garnish with fresh parsley.

Sides that are optional:

• This steak tastes well with roasted veggies, mashed potatoes, or a crisp green salad.
• Try it with buttered asparagus or creamy mashed potatoes for a decadent treat.

Savor your succulent sirloin steak with a delicious sauce made with herbs and mushrooms!