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Grilled Prime Top Sirloin for 2 (with Portobello Herb Butter)

1 piece U.S. Prime Top Sirloin steak, Diamond B trim, Strip Cut
1.5 LB Salted butter, soft - at room temp.
2 Portobello mushroom caps
2 Shallots, chopped fine
2 tsp. Milled black pepper
1 T Fresh thyme, chopped
¼ C Fresh parsley, chopped
TT Salt & pepper
1 tsp. Fresh garlic, chopped
As needed Bocelli Extra Virgin Roman Olive Oil
6 oz. Haserot Culinaire Demi Glace de Veau
6 oz. Garden Chef Red Skin Mashed Potatoes
1-2 T White Mustang Horseradish
For the Portobello Butter (yields enough for about 10 orders)
Lightly drizzle the mushrooms with oil, season with garlic, salt and pepper
Roast in 375*F oven for 15 minutes, cool and chop fine.
Blend softened butter with mushrooms, shallots, pepper, thyme and parsley.
Scrape out butter onto sheet of parchment paper and roll tightly into log shape - freeze.
For the steak
Season top sirloin steak with salt and pepper and grill to desired degree of doneness.
Slice steak thinly on slight bias and arrange around a serving of horseradish smashed potatoes.
Plate steak over a pool of demi glace and top with 2-1 ounce medallions of compound butter.
Serves: 2