This receipt was found on two old 3 x 5 note cards in my mother’s handwriting. I remember her cooking this many years ago. It was the preacher’s favorite. Try it, you’ll like it!
2 ½ lbs. sirloin steak, 1” thick
2 cloves garlic, crushed
1 teaspoon pepper
5 Tablespoons butter
1 Tablespoon oil
2 teaspoons salt
2 cups fresh or 6 ounces canned sliced mushrooms, drained
¼ cup green onions, chopped
½ cup dry white wine
Wipe steak with damp paper towel. Rub sides with garlic and pepper. In large skillet, heat 1 tablespoon butter and oil until very hot but not smoking. Add steak and cook over high heat 6 minutes. Turn and cook 5 or 6 minutes longer for rare. Remove to heated platter; sprinkle with 2 teaspoons salt. Keep warm.
Add 2 cups mushrooms to fat in skillet. Sauté 4 minutes or until brown. Remove with slotted utensil and place on steak.
Add ¼ cup onion to skillet and sauté 1 to 2 minutes. Stir in ½ cup dry wine. Bring to a boil, stirring to dissolve browned bits in pan. Remove from heat. Stir in 4 tablespoons butter until melted, pour over steak and mushrooms.
Serve immediately.
