Piedmontese Sirloin Filet
The Piedmontese Sirloin Filet comes from the larger part of the T-Bone, where the strip steaks come from. Cut from the top sirloin, this is the leanest, most tender part, similar to a filet mignon. What makes this the perfect option is its quick cooking time and tenderness, without the hefty price tag.
Fossil Farms Piedmontese Sirloin Filet with Mushroom Sauce
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Prep Time: 40 minutes
Yields: 2 portions
Mushrooms and beef are a classic combination! The Piedmontese Sirloin Filet is an exceptionally tender cut of beef with a clean flavor profile and many health benefits when compared to other types of beef.
2 each Fossil Farms’ Piedmontese Sirloin Filets
8 oz. cremini mushrooms, sliced
1⁄2 shallot, minced
3 garlic cloves, minced
1 tsp. fresh thyme, chopped
1⁄4 cup red wine
1⁄4 cup beef stock
1⁄4 cup heavy cream
Kosher salt, to taste
Black pepper, to taste
1 cast iron skillet
1 large sauté pan
1 Heat 2 tbsp. of olive oil in a cast iron skillet over medium-high heat. Season both sides of steaks with salt and pepper to taste.
2 Sear steaks in cast iron skillet for about 4-5 minutes per side for medium rare. Then, remove pan from heat and allow meat to rest for 5 minutes, tented with aluminum foil.
3 While steak is cooking, make mushroom sauce. Heat 2 tbsp. olive oil in a large pan over medium-high heat.
4 Cook mushrooms until they have 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 and thyme. Cook for 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 1⁄2 cup of liquid.
8 Stir in heavy cream and cook until sauce thickens slightly. Season with salt and pepper to taste.
9 Serve steaks whole or sliced with the mushroom sauce, alongside your favorite sides.