Grass Fed Sirloin Beef Steak with Porcini Mushrooms Recipe

Grassfed Sirloin with Porcini mushrooms and Roasted Garlic

1 1/2 pounds Meadow Maid Foods Sirloin of Beef

1 package Porcini mushrooms, dried

2 heads of garlic

salt and pepper to taste

extra-virgin olive oil

grapeseed oil

1 Tbsp. butter, unsalted

Red wine

1 Tbsp. tomato paste or 1 Roma tomato,seeded and chopped

Soak the dried Porcini mushrooms in hot water to cover for 20-30 minutes until reconstituted and softened. Strain the mushrooms and liquid into a bowl, reserving the soaking water.

Meanwhile, cut the top off of the garlic cloves and place in a foil square. Drizzle with olive oil, sprinkle with salt and pepper, wrapping the foil edges around the garlic, and roast for 30-40 minutes at 350 degrees. When done, the cloves will be soft and mild-tasting. Squeeze the cloves from their skins and mash with a fork.

Lightly oil your hands with 1/2 tsp. grapeseed oil, then rub the steak with oiled hands. Season with salt and freshly ground black pepper, and grill to taste - rare to medium rare. Let rest 10 minutes to seal fibers prior to slicing.

Meanwhile, heat 1 Tbsp. butter in a skillet, add roasted garlic, whisking to blend. Add 1/4 cup red wine, mushroom water and tomato paste or fresh tomato, bringing to the boil. Continue to cook at a high simmer until reduced by 1/3. Stir in the softened, drained mushrooms, and heat thoroughly. Taste for seasonings. Spoon over sliced steak, and serve.

Optional: Use 1/2 Porcini mushrooms, and 1/2 sliced button mushrooms to save cost but still reap the flavor of the Porcinis. Add 2 Tbsp. cream to the final sauce, if you like.

Like this recipe? Chef Linda Hoffman teaches cooking at Come Back to the Table.


				Grass Fed Beef & All Natural Vegetables For the Heart, From the Heart www.meadowmaidfoods.com Recipes (307) 534-2289





	Grassfed Sirloin with Porcini mushrooms and Roasted Garlic 1 1/2 pounds Meadow Maid Foods Sirloin of Beef 1 package Porcini mushrooms, dried 2 heads of garlic salt and pepper to taste extra-virgin olive oil grapeseed oil 1 Tbsp. butter, unsalted Red wine 1 Tbsp. tomato paste or 1 Roma tomato,seeded and chopped Soak the dried Porcini mushrooms in hot water to cover for 20-30 minutes until reconstituted and softened. Strain the mushrooms and liquid into a bowl, reserving the soaking water. Meanwhile, cut the top off of the garlic cloves and place in a foil square. Drizzle with olive oil, sprinkle with salt and pepper, wrapping the foil edges around the garlic, and roast for 30-40 minutes at 350 degrees. When done, the cloves will be soft and mild-tasting. Squeeze the cloves from their skins and mash with a fork. Lightly oil your hands with 1/2 tsp. grapeseed oil, then rub the steak with oiled hands. Season with salt and freshly ground black pepper, and grill to taste - rare to medium rare. Let rest 10 minutes to seal fibers prior to slicing. Meanwhile, heat 1 Tbsp. butter in a skillet, add roasted garlic, whisking to blend. Add 1/4 cup red wine, mushroom water and tomato paste or fresh tomato, bringing to the boil. Continue to cook at a high simmer until reduced by 1/3. Stir in the softened, drained mushrooms, and heat thoroughly. Taste for seasonings. Spoon over sliced steak, and serve. Optional: Use 1/2 Porcini mushrooms, and 1/2 sliced button mushrooms to save cost but still reap the flavor of the Porcinis. Add 2 Tbsp. cream to the final sauce, if you like. Like this recipe? Chef Linda Hoffman teaches cooking at Come Back to the Table.