Broiled Sirloin with Rosemary Red Wine Sauce
A great main course for entertaining. Serve with steamed asparagus and
Garlic Smashed Potatoes.
4 (About 10-ounces each) sirloin steaks – or any other boneless top loin steak cut
Salt and pepper, to season steaks
¾ cup of full-bodied red wine (such as Cabernet Sauvignon)
½ cup of gluten-free beef stock (I use Pacific Natural Foods or Kitchen’s Basics)
2 tablespoons butter, cut into pieces
½ tablespoon very well chopped rosemary leaves
1 tablespoon Dijon mustard (Check label for allergens)
Preheat the broiler. Season each steak generously with the salt and pepper. Broil each side for about 4-5 minutes, or until desired doneness.
Remove from the broiler and place the steaks on a platter covered with tin foil. Reserve the tasty bites and the juice from the broiler pan.
Place the wine in large skillet, over medium heat. Next scrape in the juicy bits and the liquid from the broiler pan. Cook until the wine is almost completely reduced about 5-6 minutes. Add the beef stock, and continue to cook for another 3 minutes – or until the liquid is reduced to about ½ cup.
Reduce heat to low and whisk in the butter, and the chopped rosemary. Next add the Dijon mustard and whisk well.
Remove the tin foil form the meat and pour any accumulated juices into the sauce. Whisk again, and heat for another minute or so. Place in a gravel boat for passing.
Serve the steaks, and pass the sauce for pouring.
Serves 4.
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