Blackened Petite Sirloin with Mushrooms & Onions
From The Phoenix Fire Grill and Bar
Blackened Sirloin with Mushrooms & Onions in Red Wine Reduction:
8oz filets of petite top sirloin
1T Cajun Spice
1oz Olive oil
1 garlic clove, minced
1 C sliced white mushrooms
1/2 red onion, julienne
1/2 C Cabernet Sauvignon
1 C Beef stock
1T unsalted butter
salt & pepper
Heat oil in saute pan. Dust both sides of Sirloin with Cajun spices and sear on both sides (approximately 4 minutes each side for med-rare) to desired doneness, then let rest on plate. While pan is still hot, add mushrooms and onions and saute for two minutes to soften vegetables, add garlic and let the garlic sweat. Take pan off heat, add the red wine, put back on heat to burn off alcohol, add beef stock, salt & pepper to taste, and reduce by half. Return steaks to pan to reheat, add butter, and swirl in pan to finish sauce.
Mashed Potatoes:
3 Large Idaho Potatoes, cut into large chunks
1 C warm milk
1 stick unsalted butter
salt & pepper
Place potatoes in pot covered with cold water and bring to boil, simmer until fork tender, and drain. Place back into pot on low heat to release all the water from potatoes, then use potato ricer to rice potatoes into a mixing bowl. Add butter, salt & pepper to taste, and warm milk to desired consistency and mix with wooden spoon.
Iceberg Wedge Salad with Warm Bacon Vinaigrette:
1 head of iceberg lettuce, cored, and cut into wedges
8 grape tomatoes, halved
1/2 red onion, julienne
1/4 C candied pecans
1/4 C crumbled bleu cheese
3/4 C Italian Red Wine Vinaigrette
1/4 lb raw bacon, small dice
1T Dijon mustard
To make dressing, place chopped bacon in pot on stove, and cook slowly, stirring often, to render fat and crisp bacon, about ten minutes. Add dijon mustard and red wine vinaigrette and whisk together. Leave in pot to keep warm.
Arrange cut iceberg wedges on plates, top with tomatoes, red onion, candied pecans, crumbled bleu cheese, then drizzle right before serving with the warm dressing.
Ingredient List with Pricing:
Petite Sirloin 7.99
Cabernet Sauvignon 6.99
Cajun Spice .30
Mushrooms 1.25
Red Onion .80
Potatoes 1.00
Milk .20
Butter 1.25
Salt .05
Pepper .05
Garlic .15
Beef Stock .50
Olive Oil .25
Iceberg Lettuce 1.00
Pecans 1.25
Bleu Cheese 1.00
Bacon 1.25
Italian Vinaigrette .75
Grape Tomatoes .50
Dijon Mustard .25
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TOTAL 26.78
