Recipes

Pairs Well With

• Cabernet Sauvignon

Ingredients

• 4 sirloin steaks (1 inch thick)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1/2 cup Cabernet Sauvignon
• 1 cup beef broth
• 2 tablespoons unsalted butter

Side Dish:

• Creamed spinach
• Roasted fingerling potatoes

Preparation

• Season the sirloin steaks with salt and pepper on both sides.
• Heat a large skillet over medium-high heat and add the olive oil.
• Sear the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your preference. Remove the steaks from the skillet and let them rest for a few minutes, covered with foil.
• In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
• Add the Cabernet Sauvignon and beef broth to the skillet, stirring to scrape up any browned bits.
• Simmer the sauce until it reduces and thickens slightly.
• Remove the skillet from the heat and stir in the butter until melted and incorporated into the sauce.
• Serve the sirloin steaks with the Cabernet-mushroom sauce, along with creamed spinach and roasted fingerling potatoes on the side.