Steakhouse Sirloin Au Jus Recipes

Steps:

• Cut potatoes into 1 1/2" pieces, cook, mash and keep warm.
• Spray hot skillet, add steaks.
• Cook for a total of 3 minutes, 2 mins first side, 1 min second side.
• Reduce heat, cook until done to your liking.
• Thinly slice each steak.
• Place slices on plates, slightly spread out.
• Add broth and wine to pan drippings in skillet.
• Increase heat to high. Boil 4-5 mins, till sauce is reduced to about 1/3 cup, stirring constantly.
• Spoon sauce over mashed potatoes and steaks.
• Serve with another vegetable.

Steps:

• Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

Steps:

• In small bowl, beat broth, Worcestershire sauce, vinegar, sugar and garlic with wire whisk until blended; set aside.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 8 to 10 minutes, turning once, until brown. Remove beef from skillet; keep warm.
• Add broth mixture to skillet; heat to boiling. Boil 5 minutes, stirring constantly, until sauce is reduced to 1/3 cup; remove from heat.
• Cut beef across grain at slanted angle into thin slices. Serve sauce over beef. Sprinkle with parsley and pepper.

Steps:

• Combine 1/4 cup of the Lea& Perrins®, lemon juice, oil, minced onion, salt and minced garlic; mix well and set aside.
• Place steak in tight-fitting bowl or plastic bag.
• Pour Lea& Perrins® mixture over steak.
• Marinate 2 hours.
• Remove steak from marinade.
• Place on rack.
• Grill over hot charcoal or broil under preheated hot broiler for 7 to 10 minutes on each side or until done as desired, brushing occasionally with leftover marinade.
• Remove steak to serving plate.
• In a small saucepan melt butter.
• Stir in parsley and remaining 1 teaspoon Lea& Perrins®.
• Pour over steak.
• Slice and serve.

Steps:

• Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
• Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
• Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
• Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

Steps:

• In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef. , In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus.

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.

Steps:

• Cut roast in half. In a large nonstick skillet coated with cooking spray, brown meat on all sides over medium-high heat. , Place onion in a 5-qt. slow cooker. Top with meat. Combine the broth, gravy mix, garlic and pepper; pour over meat. Cover and cook on low for 6-7 hours or until meat is tender. , Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat and return to the slow cooker; serve with cooking juices and onion.