Top Sirloin Steak w/Black Current Apple Wine Sauce
I'm not a big wine drinker. This bottle has been hanging around for almost two years, so I figured it was time to use it for something. This one was purchased at a regional apple orchard gift shop. I encourage you to check out similar offerings in your area.
The sweetness was just right to balance the meat. Yummy! Will post a pic the next time I make it.
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- 3/4 c
- cold black current apple wine
- 1/2 c
- onion, sliced
- 1 c
- baby portebello mushrooms, sliced
- 1 pinch
- freshly ground black pepper
- 1 pinch
- top sirloin steaks, 5oz each
2Preheat a well seasoned 10" cast iron skillet over medium high flame for 2-3 minutes. In a small saucepan, drizzle about a tablespoon of olive oil and add onion. Heat over medium-low heat to carmelize.
3Cooking times - based on your "done-ness" preferences. When seared, the steak will lift easily for flipping. If it's sticking, it's not ready yet.
Rare: High heat - the steak will sear quickly and leave the interior rare. When red juices seep out the top of the steak, its rare.
Medium: Medium heat - the sear will be slower, allowing the center to cook more. Red juices will still seep out - the center is still pink at this point.
Well: Low heat - longest sear time, allowing the center to cook through.
4While skillet is heating, rub room temp steaks with olive oil and season with salt and pepper.
5Once skillet is hot, add oiled steak. DON'T TOUCH! Leave steak in place until it has seared on the first side per your preference.
6Flip. Again, DON'T TOUCH! Again, the steak will lift away from the pan when it's seared.
8Pour cold wine into the pan and stir quickly to release all that seared steak goodness from the pan. Let the wine boil until it reduces to about half, then add the sliced mushrooms and onions. Lower heat and allow to simmer for another 2 - 3 minutes, until the mushrooms shrink by half.