- 4x3 oz Beef Steakbeef top sirloin steaks, lean
- 4 oz Mushrooms
- 1 cup diced Canned Tomatoesno-salt-added
- 2 tablespoons Tomato Pasteno-salt-added
- 2 cups Beef Brothlow-sodium
- 1 large Shallotminced (about 2 Tbsp)
- 1 tablespoon minced Garlic2 cloves
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Olive Oil
- 1 tablespoon Cornstarch
- 1 tablespoon Parsley - Freshrinsed, dried, and minced
- 1 tablespoon Fresh Tarragonrinsed, dried, and chopped
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon black Pepper
- Instead of Fresh parsley, you can use 1 teaspoon Parsley - Dried
- 1/2 up chopped Onion
You can serve with
- Cooked Rice
- 1 cup Bread Cubes
Prepare the Ingredients
Preheat oven to 350 °F. rinse and dry the parsley and tarragon, then chop them. Mince the Shallot. Gently blot steaks with paper towels to dry them.
Cook the beef steaks
Heat olive oil in a large, heavy-bottom sauté pan. Carefully place the beef steaks in the hot pan and sauté both sides, about 2–3 minutes, until golden to dark brown. Remove steaks from the pan and put them on a baking sheet to finish in the preheated oven for an additional 3–5 minutes or to your desired doneness (oven minimum internal temperature of 145 ºF).
Cook the tomato-mushroom sauce
To make the sauce, pour off any excess grease from the pan. Add mushrooms and sauté until lightly brown, about 3–4 minutes. Lower the heat, and add shallot and garlic. Cook gently over low heat for about 2 minutes, until tender, but not fully brown. Add tomatoes, tomato paste, apple cider vinegar, and cook an additional 3 minutes.
Continue with the sauce by adding the beef broth and others
In a bowl, mix beef broth and cornstarch. Add broth mixture, parsley, and tarragon to the sauté pan. Bring to a boil on medium-high heat while stirring constantly. Lower the heat and simmer for 2–3 minutes. Season with salt and pepper.
Serve one steak with ½ cup sauce. You can use bread cubes or crusty bread to soak up the incredibly flavorful sauce. As a side dish, you can serve with long grain rice. Enjoy!
This special recipe for beef steak with tomato and mushroom sauce is one of the tastiest I have. The flavor added by the sauce is great in many ways, especially when it comes in combination with beef!
Content on this page…
A beautiful, thick sirloin steak is pan-fried to your liking, then served with an easy to make a tomato-mushroom sauce, made right in the same pan. The sauce adds a savory and sophisticated flavor to beef steaks and is also delicious poured over pasta or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a few varieties for any gourmet taste.
Mushrooms are abundant with minerals and vitamins as well as flavor. One mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular problems and is known that helps regulate blood pressure level. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and also with selenium, a strong antioxidant proven to reduce the risk of some cancer types.
Fresh tomatoes are low in carbs. The carb content consists mainly of simple sugars and insoluble fibers. This veggie is mostly made up of water and is a good source of several vitamins and minerals such as vitamin C, potassium, vitamin K, and folate.
To these two veggies, we can add the health benefits from garlic, tarragon, and parsley, plus beef steak’s health benefits.
The hard part is over and you’ve probably put your sauce to use. Maybe you made way more than you needed or maybe you made bulk amounts on purpose. Whatever the reason, you need to properly store your tomato-mushroom sauce and beef steak for future use.
1. Freezing or refrigerating the sauce
To freeze the tomato-mushroom sauce, it needs to be added in a tight container, preferably not plastic(glass is better). You can freeze the sauce up to 5-6 months, but it is better to be used within 4 months. To refrigerate it, in the same glass container, refrigerate it up to 4 days (it can be kept up to 6-7 days, but the texture and taste will change).
2. Freezing or refrigerating the steak
For the best quality, juiciness, and texture, use cooked steak within 4 months of freezing. Before freezing, wrap it in a plastic wrap. Steak may be safely frozen for longer, up to a year, but could be more susceptible to freezer burn. Note that once you’ve defrosted the cooked beef, you cannot freeze it again! If you want only to refrigerate it, you can do it up to 5 days.
I have this recipe in my restaurant’s menu and it is very appreciated by all my clients, regulars and occasional clients alike. I usually like to ask the opinion of my clients while they are still serving, and I didn’t get any negative feedback. It is one of the most ordered dishes.
- Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust.
- Respect the quantity shown in the Ingredients’ tab when seasoning the steak.
- Make sure you’ll buy no-salt-added tomato paste and no-salt-added canned diced tomatoes.
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