Sirloin Steak with Mushroom Gravy and Parsley Roasted Potatoes

Our hearty Top Sirloin with Mushroom Gravy and Parsley Roasted Potatoes is so easy to make. The dish pairs well with Peter Vella Cabernet Sauvignon.

Ingredients (serves 4)

6	Red potatoes
1/3 cup	Parsley leaves, roughly chopped
3	Cloves garlic, peeled and roughly chopped
2 Tbsp.	Olive oil
½ tsp.	Salt
¼ tsp.	Pepper
1 Tbsp.	Olive oil
4	Top sirloin steaks, ½ lb. each about 1-inch thick)
2 Tbsp.	Butter
2 cup	Sliced field mushrooms
1 Tbsp.	Flour
1 ½ cup	Beef broth
3 Tbsp.	Dry Sherry
Salt and pepper to taste

Directions

Potatoes:

Preheat oven to 375 degrees F.
In a large bowl, toss together potatoes, parsley, garlic, salt, pepper and two tablespoons of olive oil and then place the mixture in a single layer on a baking dish.
Roast for 45 minutes. Remove from oven and keep warm.

Steak:

Sprinkle each side of steak with salt and pepper.
In a large skillet over medium-high heat, add one tablespoon oil. Swirl to coat bottom of skillet.
Add steaks to skillet and cook for four minutes on each side for medium-rare meat.
Remove from skillet and keep warm in 250 degree F oven.
Using same skillet, melt butter over medium-high heat, add mushrooms and saute until mushrooms are browned.
Add flour and stir for one minute. Add beef broth and sherry. Cook and stir until thickened. Add salt and pepper to taste. Set aside.
Remove the steaks from the oven. Place each steak on a plate with potatoes on the side, and serve with mushroom gravy.
Asparagus make a nice side dish.

This steak recipe pairs perfectly with our Cabernet Sauvignon, created in a light, easy-to-enjoy style with soft notes of cherry fruit and a wonderfully smooth finish.