Sirloin Steak with Mushroom Sauce served with Roasted Broccolini

Cooking Instructions

1. Preheat the oven to 275 F and prepare a baking sheet for the steak. Line the bottom of a large baking sheet with aluminum foil and place a wire drying rack on top. Set aside.
2. For the mushroom sauce, melt the butter in a large skillet over medium heat. Add the shallot and sauté for 5 minutes or until soft. Stir in the garlic and mushrooms, and continue to cook until the mushrooms just turn soft. Remove mixture from the pan and place in a bowl.
3. Add merlot and fresh herbs to the skillet over medium heat. Bring to a boil and let reduce by 50%, and deglaze the pan by scraping up any browned bits on the bottom. Add in the white wine vinegar, chicken broth, heavy cream, and mushroom mixture back to the pan.
4. Let simmer and reduce by 50%. Add salt, pepper, or more white wine vinegar to taste. Cover and set aside.
5. For the steak, bring to room temperature and salt and pepper each side. Place one steak at a time on the prepared baking sheet. Cook in the oven until the temperature reaches 90F. Meanwhile, warm a cast iron skillet on the stove and get very hot. This is the best method to reverse sear a steak. Once steak has reached ideal temperature in the oven, quickly add 1 tbsp butter and steak to the hot skillet. Sear on each side for about 1 minute, then hold with tongs to sear the edges. Check the temperature to make sure the steak has reached an internal temperature of 130-135F to medium rare.
6. For the broccolini, heat 1 tbsp olive oil in a large medium skillet. Add the broccolini and garlic, and sauté for about 8 minutes or until broccoli is soft. Season with kosher salt.