Juicy pan-seared sirloin steaks smothered in creamy mushroom Stroganoff sauce. Steakhouse flavor without the steakhouse bill.
Pat both steaks dry with paper towels and season generously with kosher salt and black pepper. Slice the mushrooms, dice the shallot, mince the garlic and prepare the thyme. Get everything within reach before the skillet gets hot.
Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the steaks and sear about 3–5 minutes per side, depending on thickness and desired doneness. Add 1 Tbsp butter near the end and spoon the melted butter over the steaks. Use a meat thermometer to check doneness.
Transfer the steaks to a plate and rest for 5–10 minutes. Don’t slice them. We’re serving these beauties whole, and the juices need a minute to settle.
In the same skillet, add the remaining 1 Tbsp butter and sliced mushrooms. Cook over medium-high heat for 5–7 minutes, stirring occasionally, until the moisture cooks off and the mushrooms develop golden-brown edges. That’s where the flavor lives.
Add the shallot and cook for 2 minutes. Stir in the garlic and thyme for another 30 seconds. Pour in the beef broth, Dijon mustard and Worcestershire sauce. Scrape up the browned bits from the skillet and simmer gently for 3–4 minutes.
Turn the heat to low or remove the skillet from the burner. Stir in the room-temperature sour cream until the sauce is smooth. Taste and adjust the salt and pepper. Don’t boil it after adding the sour cream or the sauce may separate.
Place one whole sirloin steak on each plate. Spoon the creamy mushroom Stroganoff sauce generously over the top. Finish with chopped parsley. Serve while everything’s hot.
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