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Beef Sirloin Steak with Mushroom Ragout
4 - Servings

1. Coat steaks in oil and place on a very hot grill or hot plate. Cook on both sides for 1-2 minutes. Reduce heat and continue cooking for 3-4 minutes or until done.


2. Remove steak from hot plate/grill and wrap loosely in foil and allow to rest for 5 minutes before serving.


3. Add the mushrooms to the pan and cook until softened.


4. Add cream and simmer until reduced and thickened. Season with salt and pepper. Serve piled on top of steak with boiled parsley potatoes and steamed green beans.



4 Organic beef steaks (sirloin, ribeye, strip loin or tenderloin)
1 tablespoon olive oil
1 pound sliced mixed mushrooms such as portobello, Swiss brown, button, oyster, enoki, shitake
1 cup cream
salt and pepper to taste

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