Sirloin Steaks with Creamy Sauce
Elevate your dinner table with these melt-in-your-mouth Sirloin Steaks with Creamy Sauce—a luxurious yet approachable recipe perfect for weeknights or special occasions. Featuring perfectly seared sirloin steaks seasoned simply with salt and pepper, this dish is taken to the next level with a rich and velvety sauce made from shallots, garlic, beef broth, heavy cream, and a touch of Dijon mustard. The sauce, thickened to perfection in the same skillet, soaks up all the savory steak drippings for maximum flavor. Ready in just 30 minutes, this dish combines gourmet flair with minimal effort. Pair it with mashed potatoes or roasted vegetables for a complete, restaurant-quality meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) sirloin steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium, finely chopped shallots
- 3 cloves, minced garlic
- 1 cup beef broth
- 0.75 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Season the sirloin steaks generously on both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat until shimmering.
Add the sirloin steaks to the hot skillet and sear for 3-4 minutes per side, depending on your preferred doneness (medium-rare: 135°F, medium: 145°F). Remove the steaks from the skillet and set aside on a plate to rest, loosely covered with foil.
Reduce the heat to medium and add the unsalted butter to the same skillet. Allow it to melt completely.
Add the finely chopped shallots and minced garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant, stirring frequently to prevent burning.
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon for extra flavor. Let the mixture simmer for 3-4 minutes to slightly reduce.
Stir in the heavy cream and Dijon mustard, and cook for another 2-3 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Return the resting steaks to the skillet, spooning the sauce over the steaks. Cook for 1-2 minutes to warm the steaks through without overcooking.
Garnish with freshly chopped parsley if desired and serve the steaks immediately with the creamy sauce drizzled over the top.
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 6310 mg | 274% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.4 g | ||
| Protein | 228.0 g | 456% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 196 mg | 15% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2889 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
