Sirloin Steak Recipes

Certified Angus Beef® Bone-In Ribeye Steak (French-Cut)

• 8 oz. Certified Angus Beef® Top Sirloin Steak, cut into 1-inch cubes
• 4 Tbs. olive oil
• 2 lamb kidneys, trimmed of fat and diced
• 6 pearl onions, peeled
• 1 carrot, peeled and sliced into 1-inch rounds
• 1/2 cup shiitake mushrooms
• 1/2 cup red wine
• cup veal demi-glace
• Salt and pepper to taste

Pastry:

• 4 oz. puff pastry

Directions

1. For the filling, heat olive oil in a heavy-bottomed sauce pot. Sear sirloin cubes and kidneys. Stir and cook for 3 minutes. Add onions, carrots and mushrooms. Cook 10 minutes more, then deglaze with red wine. Add demi-glace and salt and pepper to taste.
2. Simmer for 30 minutes or until meat is tender. Remove from heat. Turn beef into an ovenproof dish and set aside to cool.
3. For the pastry, roll puff pastry 1/8-inch thick. Drape over the lid of an ovenproof dish or place directly over meat filling. Bake at 375F until golden.

Serves 2.