Sirloin Steak with Mustard Shallot Cream Sauce

Why Make This Recipe

Sirloin Steak with Mustard Shallot Cream Sauce is a delightful dish that brings together the rich flavors of juicy steak and creamy sauce. This recipe is simple yet impressive, perfect for a weeknight dinner or a special occasion. The combination of Dijon mustard and shallots adds a unique twist, making this meal satisfying and delicious.

How to Make Sirloin Steak with Mustard Shallot Cream Sauce

Ingredients

• 2 sirloin steaks
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Directions

1. Season the sirloin steaks with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Cook the steaks to your desired doneness, about 4-5 minutes per side.
4. Remove the steaks from the skillet and let them rest.
5. In the same skillet, add the chopped shallots and sauté until soft.
6. Stir in the heavy cream and Dijon mustard, mixing well.
7. Simmer the sauce for 2-3 minutes until slightly thickened.
8. Serve the steaks topped with the mustard shallot cream sauce and garnish with fresh herbs if desired.

How to Serve Sirloin Steak with Mustard Shallot Cream Sauce

Serve this dish with sides like mashed potatoes, steamed vegetables, or a fresh salad. A nice glass of red wine can also complement the meal well. The creamy sauce adds a velvety texture to the steak, making every bite enjoyable.

How to Store Sirloin Steak with Mustard Shallot Cream Sauce

To store leftovers, let the steak and sauce cool completely. Place them in an airtight container and refrigerate. The dish can last for up to 3 days in the fridge. For longer storage, consider freezing the cooked steak without the sauce for up to 2 months.

Tips to Make Sirloin Steak with Mustard Shallot Cream Sauce

• Let the steaks rest after cooking to keep them juicy.
• Use a meat thermometer to check the doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
• Experiment with adding other herbs or spices to the cream sauce for added flavor.

Variation

You can replace sirloin steak with other cuts like ribeye or filet mignon. For a lighter version, consider using chicken breast or pork chops instead. If you like a bit of heat, add some red pepper flakes to the sauce.

FAQs

1. Can I make the sauce ahead of time?
Yes, you can prepare the mustard shallot cream sauce ahead of time. Just reheat it on low heat before serving.

2. What can I substitute for heavy cream?
If you want a lighter option, you can use half-and-half, but the sauce will be less creamy.

3. How do I know when the steak is done cooking?
The best way to check if your steak is done is to use a meat thermometer. There are also guidelines for cooking times, but internal temperature is the most reliable method.

Sirloin Steak with Mustard Shallot Cream Sauce

A delightful dish that combines juicy sirloin steak with a creamy mustard shallot sauce, perfect for any occasion.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Steaks

• 2 pieces sirloin steaks

For the Sauce

• 1 tablespoon olive oil
• 1 piece shallot, finely chopped
• 1/2 cup heavy cream Can be substituted with half-and-half for a lighter option.
• 2 tablespoons Dijon mustard
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Method

 

Preparation

1. Season the sirloin steaks with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.

Cooking

1. Cook the steaks to your desired doneness, about 4-5 minutes per side.
2. Remove the steaks from the skillet and let them rest.
3. In the same skillet, add the chopped shallots and sauté until soft.
4. Stir in the heavy cream and Dijon mustard, mixing well.
5. Simmer the sauce for 2-3 minutes until slightly thickened.
6. Serve the steaks topped with the mustard shallot cream sauce and garnish with fresh herbs if desired.

Notes

To store leftovers, let the steak and sauce cool completely. Place them in an airtight container and refrigerate. The dish can last for up to 3 days in the fridge. For longer storage, consider freezing the cooked steak without the sauce for up to 2 months. Let the steaks rest after cooking to keep them juicy. Use a meat thermometer to check the doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.