Sliced Sautéed Sirloin with Shallot Pan Sauce


Prep Time

10 minutes

Total Time

22 minutes



Mouthwatering Aspen Ridge® sirloin steak, red wine, and fresh rosemary give this dish a bold aroma and taste. It's perfect for your quick-and-easy meal needs. Also, try it the next time you're entertaining friends.


  • 1 boneless Aspen Ridge sirloin steak, about 1-inch thick
  • 2 Tablespoons canola oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Shallot Pan Sauce

  • 2 Tablespoons finely chopped shallot (or onion)

  • 1 Tablespoon chopped fresh rosemary

  • 1 clove garlic, finely chopped

  • 1/2 cup dry red wine
  • 1/2 cup beef broth

  • 1 Tablespoon butter

  • 1 Tablespoon chopped flat-leaf parsley


  1. Cook sirloin: Heat a large skillet over medium-high heat. Brush the steak with 1 tablespoon of the oil and season with salt and pepper.
  2. Add remaining tablespoon oil to skillet and add steak. Cook the steak 4 minutes per side or until internal temperature registers 125 degrees on an instant-read thermometer for medium-rare. Remove to a warm plate and allow to rest 5 minutes while making sauce.
  3. Make shallot pan sauce: Drain off all but 1 tablespoon of skillet drippings. Add shallot to skillet and cook 1 minute, stirring frequently. Add rosemary and garlic and cook 30 seconds to 1 minute, until fragrant.
  4. Add wine and boil for 1 minute, scraping up the browned bits on the bottom of the skillet. Add broth and boil 1 minute. Whisk in butter; stir in parsley.

Nutrition Profile

Per serving: Calories 290, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 319 mg, Carbohydrate 2 g, Fiber 0 g, Protein 29 g