Description

If wanting to impress your family and friends with a great main dish, this steak will do that. It's a retro dish from restaurants in the 1950's and 1960's. The steaks are served with a great sauce made from seasoned pan juices, mushrooms, minced shallot a

Ingredients

• 2 sirloin steaks, about 1 1⁄2 lb.
• Kosher salt
• freshly ground black pepper
• 2 T. extra-virgin olive oil, divided
• 3 T. unsalted butter, divided
• 1 shallot, minced
• 1⁄2 lb. sliced mushrooms, fresh
• 1⁄2 c. good quality white wine (or 2 T. freshly squeezed lemon juice)
• 1 t. Dijon mustard
• 1 t. Worcestershire sauce
• 1⁄4 c. freshly chopped herbs, tarragon, parsley, chives and dill

Steps

1. Using a sharp chef’s knife, butterfly steaks, making 4 steaks. Pat meat dry with paper towels to get a nice sear. Sprinkle both sides with salt and pepper.
2. In a large skillet over medium-high heat, add 1 T. each butter and olive oil. )This adds great flavor while cooking at a high heat.) When butter is melted and foamy, place 2 steaks cut-side up, in the skillet. Cook undisturbed for 2 minutes. (To get an even sear, place a heavy weight on top of the steaks, like a small cast iron skillet, to press down in the skillet.) Flip steaks; sear on the second side, for 1 minute. Transfer to a platter. Repeat for remaining steaks with 1 T. each butter and olive oil.
3. When all steaks are cooked, reduce heat to medium, add shallot; cook until soft, 1 minute; add mushrooms, stirring occasionally until they release some of their liquid, about 2 minutes. Scrape up the brown bits on the bottom of the skillet, which adds great flavor. Add wine; bring to a simmer; continue cooking until wine is reduced by 3⁄4. Stir in mustard, Worcestershire sauce, remaining butter and any juices from the steaks. Turn off heat. Add herbs; season to taste with salt and pepper.