BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE
This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Season beef medallions with salt and pepper to taste and set aside.
- Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
- Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
- Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
- Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
- Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
- Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
- Spoon sauce over beef and serve immediately.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g
SIRLOIN MEDALLIONS, ROASTED PEPPERS, MUSHROOMS AND PASTA
Make and share this Sirloin Medallions, Roasted Peppers, Mushrooms and Pasta recipe from Food.com.
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain.
- Keep warm.
- Meanwhile, trim fat from steak.
- Cut steak lengthwise in half and then crosswise into 1/8" strips.
- In large nonstick skillet, heat half the oil over medium high heat until hot.
- Add beef and garlic, half at a time, and stir fry 1-2 minutes, or until outside surface is no longer pink; remove.
- Season with salt, pepper to taste and Italian seasoning.
- In same skillet, heat remaining oil until hot.
- Add mushrooms and any combination of bell pepper strips; stir fry 3-4 minutes or until mushrooms are tender.
- Return beef to pan; add sliced parsley and toss.
- Place pasta on platter, spoon mixture on top.
- Sprinkle with cheese.
- Enjoy with a loaf of warm crispy bread, and sliced tomatoes with onions, and a glass or two of Merlot or Pinot Noir.
Nutrition Facts : Calories 489.5, Fat 14.6, SaturatedFat 4.1, Cholesterol 75.4, Sodium 159.3, Carbohydrate 51.2, Fiber 4, Sugar 4.7, Protein 37.6
MUSHROOM AND BLACK PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.
SIRLOIN TIPS AND MUSHROOMS
Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
Provided by GRANNYA
Categories 100+ Everyday Cooking Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
- Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.
Nutrition Facts : Calories 257 calories, Carbohydrate 7.1 g, Cholesterol 49.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 21.7 g, SaturatedFat 3.5 g, Sodium 555.5 mg, Sugar 3.1 g
PAN-ROASTED SIRLOIN WITH ONIONS AND PEPPERS
Really great, Saturday night supper! I serve this with twice-baked potatoes and caesar salad. My adaptation of a Mr. Food recipe.
Provided by Hey Jude
Categories Steak
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rub steak with ground pepper and season with 1/4 teaspoon salt.
- Heat a large, heavy skillet (I use my old cast iron skillet) over medium-high heat; when hot, add 1 tablespoon of the oil, then add the steak.
- Cook about 7 minutes per side for medium-rare; remove from skillet and place on a serving platter, cover loosely with foil and keep warm.
- Pour off any fat from skillet and add remaining 2 tablespoons of the oil; add onions to the skillet, saute about 4 minutes, or until soft and slightly browned; add sliced peppers, garlic and basil; saute about 10 minutes, or until the peppers are soft.
- Add balsamic vinegar and give it a few stirs.
- Slice the steak into 1/2-inch thick, diagonal slices; dump the onion/pepper mixture on top of the steak slices and dig in.
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5 INGREDIENT ROASTED RED PEPPER PASTA WITH MUSHROOMS
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5/5 (4)Category Entree, VegetarianCuisine ItalianTotal Time 30 mins
- Place roasted red peppers, garlic, 1/2 tsp. salt, and 2 Tbsp. of the oil in a blender or food processor. Process until smooth; set aside.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium heat. Add mushrooms; cook until golden brown, stirring occasionally, about 6 to 7 minutes. Season with 1/4 tsp. of the salt. Set aside.
- Cook pasta in a large pot of salted water over medium-high until al dente. Reserve 1/2 cup pasta water before draining. Turn off heat and return drained pasta to pot and set back over burner (the residual heat from the burner is all you need at this point). Mix in roasted red pepper sauce, mushrooms, and 1/2 cup of the fresh torn basil. Gradually add reserved pasta water in 3 increments, stirring well each time until sauce clings to noodles and pasta appears glossy. Season to taste with freshly ground black pepper.
- Divide pasta evenly into each of 4 plates or wide-rimmed bowls. Garnish with reserved 1/4 cup basil. If desired, sprinkle with freshly grated Parmesan cheese and red pepper flakes for a touch of heat.
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