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Beef in Rosemary-Mushroom Sauce

Beef in Fresh Rosemary Sauce with Mushrooms from Cupcakes and Crinoline


2 pounds boneless top sirloin steak, ¾ to 1 inch thick

1 tablespoon olive oil

8 ounce package fresh mushrooms, sliced

1 cup chicken broth

10 ½ ounce can beef consomme

8 ounce can of tomato sauce

¼ cup fresh parsley, chopped

1 ½ teaspoon fresh rosemary, chopped

1 ½ teaspoon balsamic vinegar

4 cloves garlic, minced


Place steak in a plastic zipping bag or in a marinade container.

Top with mushrooms and broth.

Refrigerate 3 hours turning/flipping every 30 minutes.

Remove steak from container reserving the marinade and mushrooms.

Heat a tablespoon of olive oil in a cast iron skillet over medium-high heat.

Add steak and cook 6 minutes or to desired degree of doneness turning halfway through.  Remove steak from skillet; keep warm.

Combine beef broth, tomato sauce, 2 tablespoons parsley and, rosemary, balsamic vinegar and minced garlic to a large pot and bring to a boil.

Cook until reduced about 15 minutes, stirring frequently.

Thinly slice steak on the diagonal across the grain and serve spooning sauce over steak. 

Garnish with parsley if desired. 


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