I’m just now finding a few moments to post last weekend’s birthday meal. Preceded by a fun birthday tasting, we enjoyed a home cooked meal rather than going to a restaurant this year. This Sirloin with Garlic Horseradish Sauce could convince me to stay home next birthday too!
3 cloves garlic, minced
3 tbsp butter
1 tbsp ground horseradish
2 tsp soy sauce
1 tsp mustard
2/3 cup heavy cream
½ cup red wine
1 ½ lbs sirloin steak
salt & pepper
1 tbsp olive oil
1. Lightly coat the steak with olive oil and season with salt and pepper to taste. Let stand for about 15 minutes at room temperature. Preheat oven to 375.
2. Coat an oven proof skillet with olive oil or canola spray, and place on medium high heat. Brown the steak, about 2 minutes per side.
3. Place skillet in the oven and cook steaks to desired doneness (about 6-7 minutes for medium rare. Note the steaks will continue to cook while you make the sauce, so take care not to overcook.
4. When steaks are done, place on a platter and tent with aluminum foil. Keep the juices and fat in the pan. Melt butter in pan on medium heat. Add the garlic and sautee for about 2 minutes. Add the wine to deglaze the pan, simmer until liquid reduced by ½, about 3-5 minutes. Stir in the soy, mustard, and horseradish. Remove from heat and pour into a serving bowl.
5. Stir in the cream along with any extra juices that have accumulated on the serving platter. Top the steaks with the sauce and enjoy! There should be some extra sauce to put on potatoes or other sides.
This pan sauce is quite zesty. For a more mild version, you could reduce the garlic and/or omit the mustard. I’d definitely recommend a zin to match with this one; I enjoyed it with a Graziano Zinfandel.