Juicy Sirloin Steak with Rich Sauce
Juicy Sirloin Steak with Rich Sauce
The Ultimate Sirloin Steak Recipe | Homemade Steak Sauce Perfection | Mastering Beef Dishes
Don’t worry if you don’t have every ingredient on hand! Even if you only cook up to the sauce-making stage, you’ll have a delicious steak. If you have chicken stock, we’ll show you how to make the sauce simultaneously. This is the ultimate guide to homemade steak that will make any day special!
Steak Ingredients- 300g fresh sirloin steak
- 15g high-quality olive oil (approx. 1 Tbsp)
- 2g fine salt (approx. 1/2 tsp)
- 2g freshly ground black pepper (approx. 1/2 tsp)
- 60g soft Brie cheese
- 1 tsp all-purpose flour
- 2g chicken stock (cube or powder)
- 50g unsalted butter
- 40g fresh button mushrooms
- 3 dried plums (prunes)
Cooking Instructions
Step 1
First, prepare the sirloin steak. Use kitchen towels to gently pat and remove any excess moisture or blood from the surface of the meat. Removing the moisture will enhance the steak’s flavor.
Step 2
Prepare the Brie cheese and dried plums for stuffing into the steak. Cut the cheese and plums into manageable sizes that will fit easily into the steak. The Brie will melt beautifully during cooking, adding creaminess, while the dried plums will offer a subtle sweetness and chewy texture.
Step 3
Carefully make a pocket in the side of the steak using a sharp knife. Gently insert the prepared Brie cheese and dried plums into this pocket. This method ensures the filling stays inside the steak as it cooks, integrating perfectly with the meat.
Step 4
Generously coat all sides of the steak with olive oil. Then, evenly sprinkle fine salt and freshly ground black pepper over the surface for seasoning. For thicker steaks, it’s crucial to season the sides thoroughly as well.
Step 5
Prepare the chicken stock broth for the sauce. Pour about 200ml of water into a saucepan and bring it to a rolling boil with 2g of chicken stock. Having this hot broth ready will save time when making the sauce later.
Step 6
Heat a generous amount of olive oil in a pan over medium heat. Place the steak in the hot pan and sear it on both sides until golden brown. For an even cook, try standing the steak on its sides to brown them too. Once the steak is partially cooked, add the sliced button mushrooms and 50g of butter. The melting butter will infuse the steak with richness, and the mushrooms will absorb the steak’s juices, becoming incredibly flavorful.
Step 7
Once the steak reaches your desired doneness, remove it from the pan and set it aside on a plate to rest. In the same pan, add 2-3 ladlefuls of the pre-boiled chicken stock broth. Whisk in a pinch of flour to help thicken the sauce, ensuring it’s lump-free.
Step 8
Finally, add another piece of butter and let it melt into the sauce. Once the butter is fully incorporated, your steak sauce is ready. Season with a tiny pinch of salt if needed, to enhance the flavors. This process creates a rich and deeply satisfying steak sauce.
Step 9
Place the perfectly cooked steak whole on a serving plate, or slice it into portions. Generously spoon the warm, freshly made steak sauce over the top. The tender steak and the luscious sauce are a match made in heaven.
Step 10
You’ll discover the tender, chewy dried plums inside the steak. They will appear when you slice into it, looking dark and perfectly cooked. Enjoy the subtle sweetness of the prunes complementing the rich flavor of the steak.
