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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.