Recipes‎ > ‎Beef‎ > ‎

Steak with Mushroom Sauce


  • 2 1/2 Lbs Sirloin tips, uncut
  • 1/2 (750ml) bottle of burgundy wine
  • 2 (14.5 oz.) cans beef broth
  • 4 Portobello mushroom caps
  • 1/4 Cup Butter
  • 1 Clove Garlic
  • 1/4 Tsp Salt, or to taste
  • 1/2 Tsp Ground black pepper, or to taste
  • 1 Shallot, finely chopped
  • 2 Tbs All-purpose flour


  1. Preheat an outdoor grill for medium-high heat. Melt butter in a large skillet over medium-high heat. Saute the shallot until transparent, then add mushrooms and cook covered until darkened, about 5 minutes.
  2. Remove mushrooms from pan and set aside. Deglaze the pan with one can of beef broth and burgundy wine. Increase heat and bring to boil. Allow the mixture to boil until it has reduced by 1/3.
  3. Grill the sirloin tips to desired doneness. Season with salt and pepper if desired. Remove to a plate and set aside.
  4. When the sauce is reduced stir in the other can of beef broth and garlic. Return to a boil and continue to cook for another 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in the mushrooms. Serve tips with mushroom sauce spooned over.