Sirloin Steak Recipes

Close Trim Filet Mignon - USDA Choice

• 6 lbs. Certified Angus Beef® Top Sirloin Steak
• 3 Tbs. butter
• 3 medium-sized onions, thinly sliced
• 6 garlic cloves, minced
• 1 Tbs. salt
• 1 tsp. freshly ground black pepper
• 1 Tbs. fresh thyme leaves, chopped or 1 tsp. dried thyme
• Flour
• 2 Tbs. vegetable oil
• 2 bay leaves
• 3 cups beef stock, heated
• 12 oz. beer
• 3 cups julienne of carrot, leeks and celery (1 cup each)
• 2 Tbs. chopped fresh parsley
• 1 bunch of parsley for decoration

Polenta:

• 1 qt. beef bouillon or stock
• 1/4 tsp. freshly ground white pepper
• 1 Tbs. butter
• 1 cup yellow cornmeal
• 1 Tbs. vegetable oil
• 4 Tbs. Parmesan cheese
• 2 Tbs. butter, melted

Directions

1. For the beef, melt butter in large saute pan. Add onions and garlic and saut? until golden brown. Set aside. Season steaks with salt, pepper, fresh thyme and lightly sprinkle with flour. Heat oil in an iron skillet until very hot. Add the steaks and sear quickly on both sides.
2. Transfer steaks to the large saute pan on top of the saut?ed onions. Add bay leaves. Pour 2 cups of the heated beef stock and the 12 ounces of beer over the meat. Cover and simmer slowly for one hour. Cook the julienne of vegetables in the remaining cup of heated beef stock for 15 minutes. Keep warm in the bouillon. Turn steaks over and simmer for 20 minutes more. When the steaks are tender, keep them warm in the sauce.
3. For the polenta, in a 2-quart saucepan, mix bouillon with pepper and 1 tablespoon butter, bringing to a boil. Add cornmeal, stirring with a wire whisk. Cook over low heat for 10 minutes or until thick. Cover and simmer over very low heat for 20 minutes, stirring often with plastic or wooden spoon. Brush a baking sheet with oil and spread out the polenta evenly about 1/2-inch thick. Sprinkle with the Parmesan cheese and dribble the melted butter on top of the cheese. Let cool slightly. Then chill in refrigerator for at least 1 hour or until firm to the touch. Using a round cookie cutter, make 18 two-inch rounds. Bake polenta rounds in 375 F oven on an upper shelf until golden brown.
4. To serve the steaks, arrange polenta rounds, cut in half, along one side of plate. Cut each steak at an angle into slices and arrange 8 slices along the other side of the plate. Cover steak with some of the sauce. (Serve the rest of the sauce separately.) Garnish steaks with vegetable juliennes. Sprinkle with parsley. Decorate the plate with some whole parsley and serve.

Serves 6