Stuffed Chop Sirloin With Mushroom Sauce ~ Chop Sirloin is a budget worthy beef choice that prompts me to choose it more often than not. When mixing the sauce with Olive oil, dried mushrooms, onions and beef broth you cut out a lot of salt and preservatives. I use the strained steak drippings for the broth, then add water to bring it to the half cup needed if it falls short. The added brandy, white wine and heavy cream make the sauce thick and flavorful. Pair your main course with mashed potatoes and your favorite steamed vegetable. This sure beats the TV dinner option!
Stuffed Chop Sirloin With Mushroom Sauce
Stuffed Chop Sirloin With Mushroom Sauce = Tip: There are several healthy substitutes to the heavy cream. *Try Greek yogurt to reduce the fat. *Evaporated milk (cold) and vanilla extract to taste. *One cup of skim milk with 2 Tbs corn starch whisked until thick. 3-4 min. *To equal one cup substitute 1/3 cup unsalted melted butter, 3/4 cup milk and 1 Tbs flour.
- 4 cups boiling water (to cover mushrooms)
- 2 1/2 to 3 ounces dried morel mushrooms
- 4 teaspoons plus 2 tablespoons olive oil
- 6 tablespoons minced shallots or green onions
- Coarse salt and freshly-ground black pepper to taste
- 1/4 cup brandy
- 1 cup dry white wine
- 1/2 cup beef broth
- 1 cup heavy cream
- 4 (1 1/2-inch thick) Beef Tenderloin (Filet Mignon) steaks, approximately 8 ounces each
- Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop 1/2 of the mushrooms. Slice remaining mushrooms; set aside.
- Making Mushroom Stuffing:
- Heat 4 teaspoons olive oil in a medium skillet over medium heat. Add 2 tablespoons shallots and sauté 1 minute. Add chopped mushrooms; sauté 5 minutes. Season stuffing with salt and pepper.
- Cut small slits or pockets (2 1/2-inch-wide by 1 1/2-inch-deep) in the side of each steak. Press 1/4 of Mushroom Stuffing into each pocket. Secure with toothpicks. Set aside until ready to cook.
- Making Mushroom Sauce:
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add remaining 4 tablespoons shallots; sauté 3 minutes. Add sliced mushrooms; sauté 4 minutes. Mix in brandy and boil until almost no liquid remains, about 2 minutes. Add white wine; boil 3 minutes. Add beef broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes. Set aside until ready to use.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat (I like to use my Cast-Iron Pots and Pans). Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. Your steak is done when the internal temperature registers 120 to 130 degrees F. on your instant-read meat thermometer:
- Transfer perfectly cooked steaks to serving plates.
- Add prepared Mushroom Sauce to skillet; bring to simmer, scraping up any browned bits. Spoon prepared Mushroom Sauce over steaks. Serve.
Tip:There are several healthy substitutes to the heavy cream. *Try Greek yogurt to reduce the fat.*Evaporated milk (cold) and vanilla extract to taste.*One cup of skim milk with 2 Tbs corn starch whisked until thick. 3-4 min.*To equal one cup substitute 1/3 cup unsalted melted butter, 3/4 cup milk and 1 Tbs flour.Recipe Source: What's Cooking America©MARILYN'S TREATS. All images are copyright protected. Food Source: The Village Grill.