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The creamy mushroom sauce really makes this sirloin steak pop.
Elegant And Easy Sirloin Steak Dinner
Sirloin steak can be pretty pricy which is why I’m always looking for ways to extend servings.
If you’re lucky enough to catch a good sale on sirloin steak, then by all means serve it as steak. However, if your family loves it but it’s not on sale, a modest amount will serve about six people. You’ll still have sirloin steak too but dressed up and presented in a different way.
The sauce in this recipe is the component that pulls this dish together. It’s creamy and tasty and goes perfectly with beef. You may have to buy one ingredient–and that’s readily available–but most, if not all of the others, you probably have on hand.
The Brits have been using horseradish cream since time immemorial with roast beef. You can make your own horseradish cream sauce, but why bother? It’s available prepared and you can find it in the aisle where mustard and relish is sold. The prepared kind is very good and trust me, if you’ve never tasted it, you’ll use it on more stuff than just beef! It’ll also clear your sinuses, but that’s another conversation 🙂
It’s one of the ingredients that gives this sauce it’s punch. There’s not too much in the sauce–just enough to give it a little kick. But it’s what makes this sauce really sing.
I might add at this point that this cream sauce is versatile. It can be used on many things and originally it was a sauce for fish. I re-worked it a bit though (but not much).
About Creme Fraiche
While creme fraiche is a popular item in Europe, it doesn’t enjoy the same popularity in the US. You can get it here–usually sold in the gourmet cheese section–but it’s pretty expensive.
A decent substitute is plain old sour cream. That’ll work and I bet most have it on hand.
Yes, you can make your own and it’s pretty easy but I came up with a recipe for copycat creme fraiche which (to me) has the texture and taste of the real thing. You can find it in the notes of the linked recipe.
Creamy Sirloin Steak with Mushrooms
- 1 lb sirloin steak cut in thick strips or chunks
- 1 tbs olive oil
- 8 oz button mushrooms
- 8 oz creme fraiche see notes
- 1 tbs Dijon mustard
- 1 tbs horseradish cream
- 2 tbs onion
- 1 tbs butter
- 1 tbs olive oil
- Heat a heavy skillet over medium-high heat. Add 1 tbs olive oil.
- Brown meat on all sides; remove from pan and set aside.
- In the same skillet add 1 tbs olive oil and the butter over medium-high heat. Add the mushrooms and sear until they begin to brown. Lower the heat to medium-low then add the onion and sauce until translucent.
- Add the remaining sauce ingredients stir well to combine. Add the sirloin back to the pan and heat through.