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Sirloin Steak with Sauteed Mushrooms in Bordeaux Sauce

Featured by Taria in the Gold Wine Club.
Sirloin Steak with Sauteed Mushrooms in Bordeaux Sauce


Enjoy with a glass of your favorite Chardonnay from your monthly wine club box. Cheers!

Yield: 6
Prep Time: 15 Minutes
Cook Time: 10 Minutes


4 lbs Sirloin Steak (approximately 2 1/2" thick)

Steak Marinade:
•1/2 Cup Taria Central Coast Cuvee 384
•3 Tablespoon Olive Oil
•1 Teaspoon chopped Rosemary
•1 Teaspoon lemon pepper
•Sea Salt to taste

Bordeaux Mushroom Sauce:
•1/2 Pound Button Mushrooms, fresh
•3 Tablespoon Olive Oil
•1/3 Cup Water
•3 Tablespoons Worcestershire Sauce
•1/2 Cup Taria Central Coast Cuvee 384
•1/2 Tablespoon Paprika


Pour a glass of the Taria Cuvee for the Chef. Add all the marinade ingredients together in a bowl large enough to hold the steak and marinade. Trim the fat off the steak; marinate the steak in the refrigerator for a minimum of two hours or more. Turn the steak every ½ hour to insure total absorption of the marinade flavoring. Heat barbecue to medium high temperature. Remove steak from marinade, sprinkle on salt to taste. Grill the steak over medium- high heat until done - about 8 minutes on each side for medium. Let sit five minutes and cut into 1/4-inch-thick slices. While the steak is on the grill, slice mushrooms and saute in olive oil until tender. Add all remaining ingredients to pan and reduce for about 3 minutes. Serve hot over sliced steak. Serve with risotto, polenta, or garlic mashed potatoes and a fresh green garden salad.

Recipe sourced by Taria

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