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Sliced Sirloin Steak with Flavored Butter

 "Roast beef Medium, is not only a food. It is a philosophy."
~ Edna Ferber

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Cowboys on Horse, Rock Springs Ranch, Bend OR
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Carriere, David
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Sliced Sirloin Steak with Flavored Butter
1995 Food & Wine - An Entire Year's Recipes...
Food & Wine Books, Editorial Director: Judith Hill, 1995,
American Express Publishing Corp.

“Each butter recipe makes enough for two 2 1/2-pound sirloin steaks. Tightly
wrap any leftover butter and refrigerate for up to three days or freeze for up to
one month. The butters and the garnishes of arugula and grilled mushrooms
can be served with any cut of steak.”

Wine:  The rich, fatty flavors here need a red with some youthful tannins for contrast, but one with meaty flavors of its own to match the steak. A California Cabernet Sauvignon, such as the 1991 Simi or the 1992 Carmenet Dynamite Cabernet, would be ideal.

4 servings

3 tablespoons olive oil
2 tablespoons sun-dried tomato oil or olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice
1/2 teaspoon minced fresh thyme
Salt and freshly ground pepper
12 large shiitake mushrooms (3/4 pound), stemmed
One 2 1/2-pound boneless top sirloin steak,
about 2 inches thick
Herbed Gorgonzola Butter or Sun-Dried
Tomato Pesto Butter (recipes follow)
2 bunches of arugula

1. Light a grill or preheat the broiler. In a large bowl, whisk 2 tablespoons
of the olive oil with the sun-dried tomato oil, 2 tablespoons of the lemon
juice, the thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the
shiitake mushrooms, turn to coat, and let marinate.
2. Meanwhile, generously season the steak on both sides with salt and
pepper. Grill or broil for about 8 minutes per side for rare to medium-
rare. Transfer to a carving board with grooves. Let the steak rest for
10 minutes. Slice half of one of the flavored butters into 1/4-inch diagonal
pats and place on the steak; reserve the remaining butter for later use.
3. Meanwhile, on a work surface, thread four 10-inch wooden skewers through the mushrooms in lollipop fashion. Reserve the mushroom
marinade. Grill the mushrooms for about 3 minutes per side until soft,
juicy, and nicely charred.
4. Slice the steak 1/4 inch thick against the grain and arrange on 4 dinner plates. Toss the arugula in the bowl with the reserved mushroom marinade and the remaining 1 tablespoon olive oil and 1 teaspoon lemon juice. Place
the arugula next to the steak and top with the shiitake caps. Spoon the meat juices and melted butter over the steak and serve immediately.

Herbed Gorgonzola Butter

“For this butter, I used creamy Gorgonzola cheese from Wisconsin. If
Gorgonzola, domestic or imported, is not available, Saga blue cheese
is a fine substitute.”

8 servings

1/3 cup (packed) fresh flat-leaf parsley leaves
1 teaspoon fresh thyme leaves
1 stick (4 ounces) unsalted butter, softened
3 ounces Gorgonzola cheese
3 tablespoon thinly sliced chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. In a food processor, finely chop the parsley and thyme leaves, scraping down the bowl as necessary. Add the butter and process until smooth.
Add the Gorgonzola cheese, chives, salt, and pepper, and process until
thoroughly blended.
2. Using a rubber spatula, scrape the butter onto a 12-inch length of wax paper. Fold the paper over the butter and, using the spatula to help, form
the butter into a 1 1/2-by-5-inch log. Twist the ends of the paper to
secure snugly and refrigerate for at least 2 hours.
3. To serve, let the butter stand at room temperature for a few minutes
until it is soft enough to slice easily.
 

Sun-Dried Tomato Pesto Butter

8 servings

1/4 cup (packed) fresh basil leaves
1 medium garlic clove
1/2 medium jalapeño chile, stems and seeds discarded
1/4 cup (packed) drained, oil-packed sun-dried tomatoes
1 stick (4 ounces) unsalted butter, softened
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. In a food processor, finely chop the basil, garlic, and jalapeño, scraping down the bowl as necessary. Add the sun-dried tomatoes and pulse to coarsely chop. Add the butter, salt, and black pepper, and process until thoroughly blended.
2. Using a rubber spatula, scrape the butter onto a 12-inch length of wax paper. Fold the paper over the butter and, using the spatula to help, form
the butter into a 1 1/2-by-5-inch log. Twist the ends of the paper to secure
snugly and refrigerate for at least 2 hours.
3. To serve, let the butter stand at room temperature for a few minutes
until it is soft enough to slice easily.
- Tracey Seaman
 

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Beef Tenderloin Crusted with
Blue Cheese and Tomato Chutney
 

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