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.
- 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
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.