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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
Cook Time 15 minutes
Total Time 25 minutes
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.