Ingredients

For the sirloin steaks:

• 4 sirloin steaks (6-8 oz each), at room temperature

• Salt and freshly ground black pepper

• 2 tbsp vegetable oil or sunflower oil

• 2 tbsp butter

• 1 tsp Italian seasoning

• 4 cloves garlic, smashed

For the mushroom sauce:

• 8 oz mixed mushrooms (cremini, portobello, or chestnut), sliced

• 3 tbsp butter

• 2 shallots, finely chopped

• 3 cloves garlic, minced

• 2 sprigs fresh thyme, leaves removed

• ½ cup dry white wine or red wine

• ½ cup beef broth

• 1 cup heavy cream

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tbsp cornstarch (optional, for thickening)

• Salt and pepper to taste

• Fresh parsley, chopped for garnish

Instructions

Prepare the steaks:

1. Bring steaks to room temperature 30 minutes before cooking for even cooking.

2. Pat steaks dry with paper towels and season generously with salt and pepper on both sides.

Sear the steaks:
3. Heat oil in a large cast-iron skillet over medium-high heat until almost smoking.
4. Add steaks and cook without moving for 3-4 minutes until well-seared on the bottom.
5. Flip steaks and cook another 3-4 minutes for medium-rare, or until desired doneness.
6. Remove steaks to a warm plate, tent with foil, and let rest while making the sauce.

Make the mushroom sauce:
7. Reduce heat to medium and add butter to the same skillet.
8. Add sliced mushrooms in a single layer and cook undisturbed for 5 minutes until well-browned.
9. Stir mushrooms and continue cooking until moisture evaporates, about 3 minutes more.
10. Add shallots and cook for 3 minutes until softened.
11. Add garlic and thyme, cooking for 1 minute until fragrant.

Finish the sauce:
12. Deglaze with wine, scraping up browned bits from the bottom of the pan. Cook until wine reduces by two-thirds.
13. Add beef broth and bring to a simmer. Cook for 2-3 minutes.
14. Stir in cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 5-8 minutes until sauce thickens and coats the back of a spoon.
15. Season with salt and pepper to taste.