Pan Seared Filet of Sirloin Steaks with Red Wine Sauce are unlike any steak I have eaten before. The outrageous flavor and 30 minute simple recipe makes tonight's dinner a special occasion worth celebrating.
Growing up steaks were a special occasion kind of meal. They seemed to take forever to cook on the grill and we only had them once in a great while. I never preferred steak growing up. But we were not purchasing the best meat then either. As an adult I can say I found that the quality makes the steak and now I am a steak lover! We are so excited to be partnering with Certified Angus Beef ® brand. The brand standard produces the highest quality beef with a superior flavor.
It is no secret that we are a meat and potatoes kind of family and we eat a lot of meat. Beef is a regular at our dinner table, so it has to be good and it has to be simple. I really love being able to throw something fabulous together after a long hard day.
This Pan Seared Filet of Sirloin Steak with Red Wine Sauce comes together in 30 minutes. It is so easy to whip up, your family will think it is a special occasion. It all started with Certified Angus Beef ® brand filet of sirloin steaks that are seasoned with fresh rosemary and peppercorns. Then they are pan seared and finished in the oven, just the way your favorite steak houses do it.
For the most intense flavor, the red wine sauce is built on the pan drippings and cooked to perfection. The sauce is finished with a few pats of butter and fresh herbs. It is out of this world delicious. You are going to love it.
Looking for more recipe ideas? Check out Certified Angus Beef ® website, Facebook or Pinterest.You can also give 'em a shout out on Twitter or Instragram them and let them know what you are cooking.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Adapted from Certified Angus Beef ® brand
Pan Seared Filet of Sirloin Steaks with Red Wine Sauce
SERVES 4 | ACTIVE TIME 15 Min | TOTAL TIME 30 Min
4 Certified Angus Beef ® brand filet of sirloin, cut 1 1/4 to 1 1/2 inches thick
1 tablespoon olive oil
2 tablespoons fine chopped fresh rosemary, divided
2 tablespoons cracked peppercorn blend
2 teaspoons kosher salt
¼ cup diced shallots
4 cloves garlic, minced
1 cup cabernet sauvignon (red wine)
1 tablespoon Dijon mustard
2 tablespoons butter
3 tablespoons chopped parsley
Salt and pepper to taste
Preheat oven to 350ºF.
Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 - 10 minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest 5 minutes before serving.
After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste. Serve over steak.
Recipe developed by Donna Elick - The Slow Roasted Italian
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