| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter, plus more if needed
- Two 8-ounce top sirloin steaks
- Kosher salt and freshly ground black pepper
- 1 1/2 cups sliced cremini mushrooms
- 1/2 cup diced yellow onion
- 3 cloves garlic, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon English mustard, such as Coleman’s
- 1 cup milk
- 2/3 cup chicken broth
- 1/2 cup stout beer or Madeira wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 4 slices thick-cut country bread
Instructions
- Heat the butter in a medium skillet set over medium-high heat. Sprinkle the steaks with salt and pepper and sear on both sides, about 2 minutes per side for medium rare. Set aside to rest for 5 to 10 minutes.
- Heat the same skillet over medium heat and add more butter if needed. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms “weep,” or release water, about 5 minutes. Then add the flour, 1 tablespoon salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, milk, broth, beer and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper.
- Preheat the oven to 425 degrees F.
- Put the toast on a baking sheet and toast until golden brown, 5 to 10 minutes.
- Place a piece of toast on each plate. Slice the beef against the grain and place some on top of the toast. Spoon the sauce on top and garnish with some parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 504 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 30 g |
| Cholesterol | 116 mg |
| Sodium | 803 mg |
| Serving Size | 1 of 4 servings |
| Calories | 504 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 30 g |
| Cholesterol | 116 mg |
| Sodium | 803 mg |
Reviews
I love this recipe. I’ve made it several times and it’s delicious and easy.
What do you suggest to use instead of Mustard in the recipe? My daughter and I are very allergic to Mustard.
nothing but nasty gravy over sliced beef and toast!
We used a extra stout beer. It was a little over powering. I notice the amount of salt and cook enough to know it would be way to much. As long as you season the meat well it should only be about 1 teaspoon of salt.
Excellent dish! I substituted beef broth for the alcohol because I am pregnant and did the tsp of salt like the previous review. Definitely will be making this again!!
Recipe is confusing. In the list of ingredients it does not list the extra 1 Tablespoon salt and the 1 tsp. pepper asked for in the directions when adding the flour and mustard to the mushroom mixture in pan. I had to remake the sauce as it was way too salty to eat. Remade the recipe adding only a teaspoon of salt and the teaspoon of pepper and it was delicious. Easy to make and the fresh beef is what takes this creamed chip beef recipe over the top.