Sirloins a la Girardi

Lynette !


I love a good steak, and this sauce is divine.


★★★★★ 2 votes

15 Min
40 Min
Stove Top


  • 1/2 c
    clarified butter
  • 6
    7 ounce sirloin steaks
  • 6 Tbsp
    smoked ham, finely diced
  • 1
    white onion, peeled and finely chopped
  • 1/2 c
    mushrooms, finely diced
  • 1/3 c
    dry white wine
  • 1
    bay leaf
  • 1/2 c
    heavy cream
  • 3/4 c
    beef stock
  • 1 Tbsp
  • 1 tsp
    dijon mustard
  • 1/2 bunch
    parsley, finely chopped
  • 1 Tbsp
    capers, drained
  • ·
    salt, to taste
  • ·
    ground white pepper, to taste
  • ·
    sour cream (optional) for garnish

How to Make Sirloins a la Girardi


  1. Heat 1/3 cup of clarified butter in a skillet. Salt and pepper the steaks as desired. Saute the steaks in clarified butter over medium-high heat until brown on the outside and medium-rare inside. Remove and set aside on a covered plate.
  2. Degrease the skillet by wiping it out with a paper towel. Add 2 tablespoons clarified butter, and saute the smoked ham for 2 to 3 minutes over medium high heat.
  3. Add the onions and saute until golden.
  4. Add the mushrooms and saute 4 to 5 minutes.
  5. Add the white wine and reduce almost all of the liquid. Add the bay leaf, cream, and stock, and reduce to a sauce consistency.
  6. Swirl in the butter and whisk in the mustard. Do not allow the sauce to boil again or the mustard will have a bitter taste.
  7. Stir in the parsley, any meat juice from the covered plate, the capers, and salt and pepper to taste. Remove the bay leaf.
  8. Place the meat on 6 warm plates, topped with the sauce. Garnish with sour cream piped through a pastry bag if desired.

Printable Recipe Card

About Sirloins a la Girardi

Course/Dish: Steaks and Chops
Main Ingredient: Beef
Regional Style: Hungarian
Hashtag: #AUSTRIAN

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