Shelly's Recipe

PEPPER-CRUSTED SIRLOIN WITH SAGIOVESE-MUSHROOM SAUCE

Category: Steaks - Beef

For the meat:
1 tbsp mixed whole peppercorns (such as black, pink and white), coarsely crushed
24 ounces (1 inch thick) boneless beef top sirloin, cut into 4 pieces
1/2 tsp salt
1 tbsp unsalted butter

For the sauce:
2 tbsp unsalted butter
1 cup onion, 1/4 inch slices
1 8 oz pkg sliced cremini mushrooms 1 tbsp finely chopped fresh thyme or 1 tsp of dried thyme leaves
3/4 cup Sangiovese or chianti
1 tsp cornstarch
Salt to taste

Press the crushed peppercorns into the top and bottom of the steaks; sprinkle with salt.

To cook the steaks, melt the butter in a large skillet over medium-high heat. Add the steaks; cook, turning once, for 9-11 minutes for medium-rare. Transfer to a plate and cover to keep warm. Set the pan aside, do not rinse or wash.

While the steaks are cooking, prepare the sauce. Melt the butter in another large skillet over medium-high heat. Add the onion, mushrooms, and thyme. Cook, stirring frequently, for 4 minutes or until mushrooms and onions are tender. Reduce the heat to medium.

Stir together the wine and cornstarch in a small bowl until smooth. Stir into the onions and mushrooms. Stir constantly for one minute, or until slightly thickened (mine took several minutes). pour the mushroom mixture into the steak drippings in the other skillet; stir, scraping the bottom of the pan to loosen all the browned bits of meat. Season with salt.

Serve the steaks topped with the sauce.