Roasted Sirloin Steak with Chanterelle Mushrooms

Roasted Sirloin Steak with Chanterelle Mushrooms is an elegant yet easy meal to enjoy at home with a good Cabernet Sauvignon.


  • 1 large sirloin steak, about 1.25 lbs
  • 1/2 tsp herbes de provence
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 tbsp extra virgin olive oil
  • 1 shallot, minced
  • 1/2 oz dried chanterelle mushrooms
  • 6 button mushrooms, sliced
  • 1/2 tsp dried thyme
  • 1/3 cup red wine
  • 1 tbsp butter
  • salt and pepper to taste


  1. Prepare the dried chanterelles by pouring boiling water over the mushrooms, then set aside for 30 minutes. Drain the water, and then chop the chanterelles into bite sized pieces.
  2. Pre-heat the oven to 400.
  3. Make the rub: combine the herbes de provence, garlic powder and salt in a bowl. Sprinkle half the rub onto one side of the steak, then gently rub it into the meat. Turn the steak over, and rub the remaining half into that side. Set aside for 10 to 15 minutes to let the rub absorb a bit into the meat.
  4. Make the mushrooms: heat 1 tablespoon oil in a skillet. Add the shallot, sauté on medium for a few minutes until softened. Add the button mushrooms first, stirring them into the pan along with another tablespoon olive oil. Add the chanterelles a minute or two later, stirring to combine everything. Add salt and pepper to taste along with the thyme.
  5. Cook the mushrooms for about 5 minutes until they begin to “sweat”. Add the cooking wine, bring to a boil briefly, then reduce to simmer until the wine is mostly absorbed, about 5 more minutes. Finish the mushrooms by stirring in the butter, letting it gradually melt in and combine with the mushrooms. Keep warm on low heat as the steak cooks.
  6. Start the steak around the time the wine gets added to the mushrooms. Add a tablespoon of olive oil to an oven-proof skillet, and heat the skillet on medium high. When the skillet is good and hot, with oil beginning to shimmer, add the steak. Sear on one side for one minute, then turn to sear the other side for a minute.
  7. Move the steak from the stove top to the oven. Roast the steak 11 to 12 minutes for medium rare. Adjust the cooking time slightly based on the size of your steak and your desired doneness.
  8. Let the steak rest for a minute or two, then slice it up, and serve topped with the mushrooms.

Keywords: roasted steak, chanterelle mushrooms, roasted sirloin

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