When is a standard Roadhouse dinner not a standard Roadhouse dinner? When you swap a salisbury steak for a Top Sirloin in a Mushroom, Shallot and Marsala Sauce. Now you're talking French bistro!
At first glance this looks like a pretty standard entree at any roadhouse or diner. But one taste and you'll know it's something quite different...
Top Sirloin with a Mushroom, Shallot & Marsala Sauce
Ingredients
Directions
• 4 Tablespoons olive oil
• 2 finely diced shallots, or 1 white onion, finely diced
• 1 1/2 pounds mushrooms, cleaned and sliced
• 1/2 cup flour
• 1 cup Marsala wine
• 1 cup beef stock
• 1 sprig of fresh thyme or 1/2 tsp dried
• 4 Top Sirloin steaks
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1/2 bunch fresh chives, optional
Begin the Marsala sauce by heating the olive oil in a deep saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Remove and set aside. Lightly dredge steaks in flour. Coat a very hot pan with oil (canola works better than olive oil). Sear steaks for 3 or 4 minutes until the meat is caramelized (you don't want them to cook through, just brown them). Remove meat and let it rest. Once the pan cools to a medium heat, add the reserved Marsala sauce and steaks. Cover and simmer for 2 hours, flipping steaks occasionally. After 2 hours, remove the lid and continue cooking down the Marsala sauce until it is reduced to a thick gravy.
Remove steaks and strain Marsala sauce. Whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the steaks, garnish with chopped chives, and serve.
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