Patch’s Tavern: Sirloin Steak with Red Wine Sauce

Welcome back to another delicious meal at Patch’s Tavern. Today we are serving Sirloin with Red Wine Sauce.  This recipe will become your family’s and company’s favorite recipe.

Sirloin has good beefy flavor and is pretty lean for red meat. You can also substitute  and use filet mignon instead.  Red wine and beef go together and this recipe proves it.  The sauce is made with red wine, beef broth and mushrooms.  The sauce is amazing.  Enjoy!

 Ingredients

• 1 lb sirloin steak , thinly sliced
• 1/2 teaspoon prepared mustard
• 1 clove, garlic minced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 can (10 ½) ounce condensed beef broth
• 1/2 cup  dry red wine, Pinot Noir or Cabernet Sauvignon ( I used Marsala) 
• 4 to 6 ounces mushrooms, thinly sliced
• 1 shallot, chopped, or 2 green onions
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon  salt and  black pepper

Preparation

 In a large bowl combine flour and mustard.  Add beef, a few pieces at a time to coat the beef.  In a large skillet, brown beef in butter.

Add broth, and wine. Mix in mushrooms, shallots or green onion, and Worcestershire sauce. Bring skillet ingredients to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or unto sauce thickens. Serve over linguine or over favorite pasta with favorite vegetables. I served this dish with asparagus with drizzled Sesame Olive Oil with toasted sesames.