2 lbs sirloin steak, cut ½ inch thin (tougher cut of meat is preferred, like chuck, etc)
1 lb cremini or button mushrooms, sliced thinly (white mushrooms work)
1 medium white onion, diced
4-5 garlic cloves, diced
400 g beef broth (add 2-3 gelatin packets if low quality, 1⅔ cup)
175 g white wine
75 g heavy cream
1½ tbsp tomato paste
2 tbsp flour
⅔ tbsp dijon mustard
3 tbsp soy sauce
3 tbsp worcestershire sauce (divided into two 1 tbsp portions)
High smoke point neutral oil
Salt & Pepper
Using a fork, poke many tiny holes into your steak. This is done to tenderize the tougher cut of meat. Place the steaks into a container or bag with the soy sauce and 1 tbsp of worcestershire. Make sure to coat them well, and store them in the fridge for 15-20 minutes to marinate.
Add a glug of oil to a large pot and put it over high heat. Remove the steaks from the marinade and pat them dry on all sides with paper towels. Once the oil has started smoking lightly, sear the steaks until they are browned on each side, about 90 seconds for each side. Transfer the steaks to a separate plate to rest. These should be close to medium-rare with these steps, so cook over lower heat if you like your steaks more cooked through.
Add more oil to the pot if needed, then add in the mushrooms with a large pinch of salt. Scrape up the fond from the bottom of the pan with water released from the mushrooms,about 4-5 minutes. Stir fry the mushrooms until they have lost most of their water content.
Add in the diced onion and a little bit more salt, then scrape up the fond again, stir frying for 3-4 minutes. Once the onions are almost done, add in the garlic. After a few seconds, deglaze the pot with white wine, once again scraping the fond off the bottom.
Reduce the wine until it has thickened slightly, then add the tomato paste and flour. Stir fry them for about a minute or so, or until they have glazed the bottom of the pot. Add in the beef broth and deglaze the pan again. Scrape up the fond from the bottom and bring to a simmer. Stir in the mustard, 1 tbsp worcestershire sauce, and some black pepper. Cover and simmer covered over low heat for 10 minutes.
Once the sauce has simmered and has thickened, turn off the heat and stir in the heavy cream.
Pour the resting juices from the steaks into the sauce. Cut the steaks into bite sized strips, and add them back into the pot. Cover the pot again and cook on low heat for 1-2 minutes to reheat the steaks. Serve warm with a side starch, like buttered egg noodles or rice, anything to soak up extra sauce on the plate. Serve your side with parsley or another green on top to add some brightness.
An originally Russian dish featuring steak and a silky sauce. The contents of this dish vary significantly based on where you are, but this recipe aligns closest with the British variation. This balanced mushroom and white wine sauce coats the rich sirloin steak nicely, and pairs great with any side starch. A great example of building flavor through glazing and deglazing the pan.