Stuffed Chopped Sirloin with sauce
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5 from 1 vote

Stuffed Chop Sirloin With Mushroom Sauce

Stuffed Chop Sirloin With Mushroom Sauce ~this becomes a healthy dish by mixing the sauce with Olive oil, dried mushrooms, onions and the beef drippings.
Prep Time1 hr
Cook Time52 mins
Total Time1 hr 52 mins
Course: Dinner
Cuisine: American
Keyword: cream, steak
Method: Stove Top
Skill Level: Basic
Servings: 4
Calories: 264kcal
Author: Marilyn Lesniak


  • 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.


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.
©MARILYN'S TREATS. All images are copyright protected. 
©MARILYN'S TREATS. All images are copyright protected. 


Serving: 1g | Calories: 264kcal | Carbohydrates: 9g | Protein: 34.6g | Fat: 8.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 442mg | Potassium: 0mg | Fiber: 0.5g | Sugar: 0.7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg