Ingredients
Scale
- 2-4 sirloin steaks
- 8 ounces baby bella mushrooms
- 2 tablespoons butter
- 1⁄4 cup Marsala wine
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon beef base
Notes
George’s Tips | Beef base is sold in small jars near the bouillon cubes in the grocery store and has a lot more flavor than bouillon cubes. In a pinch, you can substitute 1 bouillon cube in this recipe. You can also substitute regular white button mushrooms for the baby bellas. Variation | To broil sirloins: spray a broiler pan with nonstick cooking spray, season both sides of steaks with salt and pepper, and broil 3-4 minutes on each side for 3⁄4 inch steaks that are medium rare. Add 2-3 minutes for medium well.
Nutrition
calories: 435 | fat: 19g | protein: 53g | fiber: 1g | net carbs: 3g
Directions
- 1. Trim about half the length of the mushrooms’ stems and discard, and then quarter mushrooms.
- 2. Cook butter in a sauté pan over medium-high heat until sizzling. Add mushrooms and cook for 1 minute before adding the Marsala wine and cooking 1 minute further.
- 3. Stir cream and beef base into the pan with mushrooms, and continue cooking until sauce has reduced enough to coat the back of a spoon, about 4 minutes. Serve smothered over a sirloin (or any kind of) steak for each person. Makes enough sauce for 4 steaks, but you can refrigerate leftover sauce if only cooking for 2.
- Grilling Sirloins:
- 4. Oil and then light or preheat a grill to medium-high to high.
- 5. Season both sides of steaks with salt and pepper before grilling.
- 6. Grill 3⁄4 inch sirloins about 5 minutes on each side for medium rare. Medium well will take about 8 minutes on each side. For thicker steaks, add 2-4 minutes.