Recipe: Sirloin with Mushrooms and Rosemary

Recipes using McCormick Organic Rosemary

• 4 (5 oz) sirloin steaks, trimmed of all visible fat
• 3 oz sliced fresh shitake or regular mushrooms
• 2 chopped tomatoes
• flour (for dredging)
• 1 clove minced garlic
• 2 tbsp olive or canola oil
• salt and pepper to taste
• 1 tbsp Italian flat parsley, chopped
• fresh cracked black pepper
• 2 tsp rosemary leaves
• 2 oz red wine
• 4 oz low sodium beef broth

1. Press cracked pepper into both sides of the sirloin steaks.
2. Dredge steaks in flour and shake off excess flour.
3. Heat 1 tbsp olive or canola oil in a non-stick skillet. When hot, add the steaks, and saute on both sides over high heat, 3 to 4 minutes a side.
4. When the steaks are done, remove steaks to a warm plate and keep hot. Then remove all excess fat from pan.
5. Add another tbsp olive or canola oil and heat. Add sliced mushrooms and saute for 3 - 4 minutes, stirring and turnign often.
6. Add tomatoes and rosemary. Cook for another minute, then add garlic and cook another minute.
7. Add red wine and cook until reduced by 1/2. Then add low sodium beef stock and cook until thickened.
8. Pour the sauce over the steaks and serve.