Reduce the sauce until really thick to give that umami taste to the mushrooms. This is an easy main course for a dinner party because you can make the sauce ahead of time and the beef right before you need it.
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tsp chopped fresh rosemary or ½ tspdried
- 2 New York sirloin steaks about
- 10 oz (300 g) each, fat trimmed
- Salt and freshly ground pepper
- ½ cup dried porcini mushrooms
- ½ cup hot water
- 1 tbsp olive oil
- 3 tbsp butter
- ½ cup chopped shallots
- 2 tsp chopped garlic
- 8 oz (250 g) fresh mixed wild mushrooms, sliced
- ½ tsp chopped fresh thyme
- ½ cup Syrah
- 1 cup beef or chicken stock, homemade or store-bought low-salt 1 tsp Dijon mustard
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp chopped parsley
Combine olive oil, soy sauce, Worcestershire sauce and rosemary in a bowl. Brush marinade over steak, season with salt and pepper and set aside.
Soak porcini mushrooms in hot water until softened, about 20 minutes. Drain and reserve mushrooms and liquid separately.
Heat oil and butter in a large skillet over high heat. Add shallots and garlic and sauté for 1 minute or until beginning to soften. Add reserved porcini mushrooms, fresh mixed mushrooms and thyme and sauté for 2 to 3 minutes or until mushrooms are limp. Season with salt and pepper to taste. Pour in wine, bring to boil and cook for 1 to 2 minutes or until wine has almost disappeared. Add reserved porcini liquid, stock and Dijon and boil for 7 to 10 minutes or until reduced and thickened. Turn heat to low and stir in butter until melted.
Heat oil in a separate large skillet over high heat. Add steak and fry for 3 to 4 minutes per side or until desired degree of doneness. Remove from heat and let sit for 5 minutes. Discard any fat and add mushroom sauce to skillet. Reheat over medium heat. Adjust seasoning to taste. Add in any meat juices.
Cut steak into ½-inch slices and top with sauce. Sprinkle with parsley and serve immediately.