Gluten Free Seared Rosemary Sirloin with Mushroom Sauce

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For a restaurant quality dinner made at home, try out this sirloin steak with a mushroom reduction sauce.

Here’s What You Will Need:

Sirloin Top Steaks (1.5 lbs will feed 4-6)

2 T. Ghee (clarified butter)

1/2 tsp. Dried Rosemary

Salt and Cracked Pepper

Mushroom Sauce:

2 Cups Baby Bella or White Button Mushrooms, sliced

1/2 C. Dry Red Wine

1/4 C. Water or gluten free beef broth

1 T. Cornstarch

If your steaks are not of even thickness, cover them with plastic wrap and a clean cloth and pound with a rolling  pin or bottom of a pan to even them out.  Do not pierce, slice, poke at, or otherwise harass the steaks.

Pat the steaks dry using paper towels.  Liberally salt and pepper both sides of each steak and sprinkle with dried rosemary.  Press the salt, pepper, and rosemary into the meat.

Do not use a non-stick pan for this recipe.  You’ll ruin the pan and your dinner.

Over high heat, melt ghee (this will happen quickly so wait until your steaks are ready).  Sear each side for 3 minutes (4-5 minutes for well done).  You may want to open a door or turn on the vent fan as the steaks will smoke (this is the reason for the ghee and not regular butter).  Remove steaks from the pan and set aside to rest on a plate.  DO NOT discard the bits or any liquid in the pan.

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I’m resting, uncut, until ready to serve.

Over medium high heat, using the same pan as you did to sear the steaks, pour in the red wine stirring and scrapping up the bits that were stuck to the bottom of the pan.  The liquid will quickly begin to bubble.  Add the water or broth and the mushrooms.  Reduce heat to medium and cook approximately 1-2 minutes (not too long you may get rubbery mushrooms).  Sprinkle the sauce with cornstarch and cook, stirring constantly, until thickened, about a minute.  If the sauce is too thick, thin with a bit more water or broth.  Taste to see if you need more salt or pepper.

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While you were making the sauce, the steaks have rested.  Slice against the grain and serve topped with the reduced mushroom sauce.

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