Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 4 (8 ounce) sirloin steaks, pounded 1/2-inch thick

  3. salt, to taste

  4. pepper, to taste

  5. 8 ounces mushroom, sliced

  6. 2 shallot, finely chopped

  7. 1 garlic clove, finely chopped

  8. 1 cup beer, preferably Bass Ale

  9. 1 dash Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. In large, heavy skillet, melt 1 T butter over medium-high heat.Season 2 steaks with salt and pepper and add to the pan, weighting them down with a Dutch-oven or another skillet.Cook until browned, about 1 1/2 minutes per side.

  2. Transfer the steaks to a large platter, cover loosely with foil and repeat with another tablespoon butter and the remaining 2 steaks.In same skillet, add the mushrooms, shallots and garlic.

  3. Cook, stirring frequently, until the mushrooms are softened and the shallots are translucent, about 5 minutes.Reduce the heat to medium, add the beer and simmer until the liquid is reduced by half, about 3 minutes.

  4. Remove from the heat and whisk in the remaining 1 t butter and the Worcestershire sauce.Top each steak with the mushroom mixture.

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