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Black Pepper-Crusted Angus Sirloin Steak with a Shiitake Mushroom Sauce



Ingredients:
  • For the Steaks:
    • ½ cup olive oil
    • 2 garlic cloves, minced
    • 12 basil leaves, minced
    • Salt to taste
    • 2 tablespoons freshly cracked black pepper
    • 4 boneless Angus strip steaks, Omaha Steaks, 10 ounces each
  • For the Potatoes:
    • 2 Idaho baking potatoes, 8 to 10 ounces each
    • 1 ½ pounds Red Bliss potatoes, scrubbed and quartered
    • ¼ cup warm milk
    • ½ cup sour cream, at room temperature
    • ¼ cup butter, at room temperature
    • 6 tablespoons freshly grated Parmesan cheese
    • Nutmeg, to taste
    • Salt and pepper to taste'
  • For the Shiitake Sauce:
    • ¼ cup butter
    • 8 large shiitake mushrooms, sliced
    • 2 tablespoons finely minced shallots
    • 1 cup white wine
    • ¼ cup bourbon
    • 1 cup heavy cream
    • ½ cup Beef Stock (see below)
    • Salt and freshly ground black pepper to taste
    • 2 teaspoons, sliced chives, for garnish
  • Beef Stock:
    • 2 pounds beef bones, meat and trimmings
    • 3 carrots, chopped
    • 2 small onions, chopped
    • 2 cups hot water
    • 1 leek, chopped
    • 1 stalk celery, coarsely chopped
    • 2 tomatoes, quartered (or 1 cup canned plum tomatoes, with liquid)
    • 3 garlic cloves, crushed
    • 8 sprigs fresh parsley
    • 2 bay leaves
    • 4 sprigs fresh thyme, or ½ teaspoon dried thyme
    • 2 tablespoons champagne vinegar or white wine vinegar

Preparation:
  1. Preheat the oven to 450 degrees.
  2. Place the beef bones, meat, and trimmings in a roasting pan with the carrots and onions.
  3. Roast in the oven for 30 to 40, stirring occasionally, until the mixture is browned.
  4. Transfer to a stockpot.
  5. Pour off the fat from the roasting pan and deglaze with the hot water, scraping the sides and bottom of the pan to loosen all the pieces.
  6. Add this mixture to the stockpot along with the remaining stock ingredients.
  7. Add enough water to cover the mixture by 2 inches and bring to a boil.
  8. Reduce the heat and simmer the stock for at least 4 hours, uncovered.
  9. Occasionally skim off any impurities that rise to the surface as it cooks.
  10. Add more water as necessary to keep the mixture covered. Strain, discard the solids, and let the stock cool.
  11. Cover and refrigerate until needed (keeps up to 5 days in the refrigerator or can be frozen up to 3 months).
  12. Pour the olive oil into a large glass dish or shallow bowl and combine with the garlic, basil, salt, and pepper.
  13. Rub this mixture into the steaks and marinate for 24 hours, turning occasionally.
  14. Preheat the oven to 350 degrees.
  15. Bake the Idaho potatoes in the oven for about 1 hour, or until tender.
  16. Remove, split open lengthwise, scoop out the flesh, and reserve for another meal.
  17. Set the potato skins aside.
  18. While the Idaho potatoes are baking, place the Red Bliss potatoes in a large saucepan of salted water and bring to a boil.
  19. Turn down the heat and simmer for about 20 minutes, or until tender.
  20. Drain the potatoes and return to the sauce pan, stirring them over medium high heat for 1 minute so they are dry.
  21. Add the milk, sour cream, butter, and cheese, and whisk or mash with a fork, leaving the potatoes a little chunky.
  22. Season with nutmeg, salt, and pepper and fill the potato skins with the mixture.
  23. Keep warm.
  24. Prepare the grill.
  25. While the potatoes are cooking, prepare the sauce. Melt the butter in a skillet over medium heat, add the mushrooms, and sauté for 3 minutes.
  26. Add the shallots and cook for 1 minute longer.
  27. Add the wine and bourbon, and reduce the liquid until it has evaporated.
  28. Add the cream and stock, and reduce until the consistency is syrupy, 10 to 15 minutes. Season with salt and pepper.
  29. Remove the steaks from the marinade and grill over high heat for about 4 minutes on each side for medium-rare, about 5 minutes on each side for medium, or to the desired doneness.
  30. Transfer to warm serving plates and add a filled potato half to each plate.
  31. Spoon the sauce around each plate and garnish with the chives.


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