Pan-roasted sirloin with chanterelles and soy from Michael Symon's Carnivore: 120 Recipes for Meat Lovers by Michael Symon

  • shallots
  • soy sauce
  • thyme
  • dry red wine
  • whole grain mustard
  • chanterelle mushrooms
  • beef top sirloin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dfwfoodiegeek on January 05, 2013

    Just tried this recipe tonight. Like other reviewer, I only marinated it for 1/2 day, but it worked well as the steak developed a lovely crust. Used a cast-iron pan and everything browned up well. Couldn't get fresh chanterelles, so used dried that I reconstituted and sliced baby bella mushrooms. Agree that it was more of a side than a sauce, but flavor was good. Mushrooms were a tad salty with the soy, but when eaten with the steak, it was very good. Served with roasted carrots for a really good meal. Only recommendation is that if your steak is over 2 lbs, up the cooking time to ensure it's medium-rare throughout. Mine was slightly underdone in the center.

  • JKDLady on November 30, 2012

    This is a wonderful recipe. I was very surprised by how good the steak was. I didn't have time to marinate it overnight in the salt and sugar, but I started it at 12:30pm and left it at room temperature until I cooked it at 6pm. I've never added sugar to a steak, but this will be my new go to marinade. I'm sure this could be used on any steak-grilled or pan-roasted. I was surprised at the chanterelles and soy. I expected more of a sauce, but this was really a side dish. I used shiitakes instead of chanterelles. Having said that, they were some of the best mushrooms I've had. This was my first recipe out of this cookbook, and I'm very impressed.

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