Piedmontese Sirloin Fillet with Mushroom Sauce

steak and mushroom sauce

• Prep Time: 35 minutes • Yields: 2 servings


1 cup cremini mushrooms, sliced
½ shallot, minced
3 garlic cloves, minced
¼ cup red wine
¼ cup heavy cream
Salt & pepper to taste
5 tbsp. olive oil
¾ cup beef stock
1 tsp. fresh thyme, chopped



2 Large cast iron pan
Measuring spoons & cups
Aluminum foil
Cutting board
Serving plates



1. Heat 2 tablespoons olive oil in a cast iron skillet over medium-high. Season both sides of steaks with salt & pepper to taste.

2. Sear steaks in cast iron for about 4-5 minutes per side for medium rare, then remove from pan and allow to rest for 5 minutes, tented in aluminum foil.

3. While steak is cooking, make mushroom sauce: Heat 2 tablespoons olive oil in a large pan over medium-high heat.

4. Cook mushrooms until they’ve softened and released their liquid, about 5 minutes.

5. Add shallot and cook for another 2-4 minutes until softened, stirring frequently.

6. Add garlic & thyme, cook for another 2 minutes until garlic is fragrant and softened.

7. Add wine and cook until reduced by half. Add beef stock and cook until it is reduced to about ½ cup of liquid.

8. Stir in heavy cream and cook until sauce thickens slightly. Season with salt & pepper to taste.

9. Serve steaks whole or sliced with the mushroom sauce, alongside your favorite sides. Enjoy!


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