Seared Sirloin Steaks with Marsala Mushrooms

Foodie friends?  Are you there?  Have your been anxiously waiting for my long overdue return to bloggage? (just say yes).  After a long, eventful and most importantly, delicious holiday season followed by a glorious vacay to aruba I am now back with bells on to start sharing all the yummy treats 2011 will bring.  It's simply way too cold and snowy to go outside these days - so blogging it is.

To kick off 2011 lets start with a lil MEAT.  yes please.  I took my tushie all the way to McEwan's grocery store to get a couple really nice sirloin steaks for this recipe and though its more than just a hop, skip and a jump away from L Village, it was well worth the trip.

Usually I reserve the marsala sauce making for veal - since its a natural pairing and its probably what most people are used to seeing on a dinner menu, but I decided to mix it up and pair this amazing, sweet mushroom sauce with my steaks and it was simply fantastic.  Throw in a side of maple glazed roasted winter vegetables and you've got yourself a great time.

For this recipe you will need: (serves 2)
2 8-9oz sirloin steaks (do not cut off the fat)
4 heaping handfuls of button mushrooms (lighted washed and halved)
3 shallots (minced)
3 garlic cloves (minced)
1 cup sweet marsala wine
1/2 cup chicken broth
1 fresh rosemary sprig (leaves only)
EVOO
2 tbsp butter


Sprinkle the meat with salt and pepper and melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add your sirloins and cook for about 4 minutes each side for a nice medium rare.  Transfer your meat to a plate and let rest.

Add 1 tablespoon of oil to the same skillet. Add your shallots and garlic and saute until fragrant, about 1 minute.  Add a touch more oil if you need it and then add in your mushrooms.  Saute the mushrooms until they are tender and the juices evaporate (be sure not to crowd your mushrooms or they will not brown!) This should take about 4 - 5 minutes.  Season them with salt and pepper and then add your marsala and reduce it by 1/2 - about 4 minutes.  Add the broth and the rosemary leaves and simmer until reduced by half.  Stir the remaining 1 tablespoon of butter into the sauce and season with salt and pepper.  Pour over your steaks and enjoy!

xo Chef Natty