Top Sirloin with Mushroom Reduction Sauce

• Gluten free
• Paleo

• Meat

  • 4 6-ounce top sirloin steaks

• Produce

  • 2 tsp Garlic
  • 1 lb Mushrooms
  • 1/4 cup Parsley, fresh
  • 2 tbsp Shallot

• Canned Goods

  • 3 cups Beef broth
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 Sea salt and ground black pepper, fine

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 3 tbsp Butter, unsalted

Found on peaceloveandlowcarb.com

Description

Directions

• Melt the fat in a saucepan over medium heat. Add the shallot and garlic to the saucepan and sauté for 3 minutes, stirring continuously. Add the mushrooms and keep stirring until they are soft, about 3 minutes.
• Add the tomato paste, cumin, and beef broth. Turn the heat to medium-low and let it simmer, uncovered, for 30 minutes, until it coats the back of a spoon when stirred. Remove the saucepan from the heat and cover to keep warm.
• When the sauce is nearly done, preheat the oven to 350°F.
• Season the steaks liberally with salt and pepper and preheat a large cast-iron skillet or oven-safe grill pan over medium-high heat until it is very hot, about 2 minutes. Drop in the cooking fat and briefly tilt the pan to make sure it is covered in grease. Add the steaks to the pan and sear the meat on one side for 30 seconds, then flip and sear the other side.
• Transfer the pan to the oven for 3 to 5 minutes for medium doneness, or until the steak is cooked to your preferred temperature. Let the steaks rest on a plate for 5 minutes before serving.
• Top the steaks with the mushroom sauce and enjoy.