Savory Mushroom-Stuffed Sirloin

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Servings: 12 Difficulty: Advanced
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Tender beef sirloin stuffed with a savory garlic and mushroom mixture, finished under the broiler.
Savory Mushroom-Stuffed Sirloin recipe image
Savory Mushroom-Stuffed Sirloin recipe image
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Savory Mushroom-Stuffed Sirloin

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 691.2

Description

This Savory Mushroom-Stuffed Sirloin is a show-stopping main course that balances rich, umami flavors with tender, juicy beef. The heart of the dish is a 3-pound boneless top sirloin, carefully stuffed with a aromatic mixture of finely chopped mushrooms, minced shallots, and red wine, seasoned with thyme and black pepper. The stuffing cooks down into a savory paste that infuses the meat from the inside out, while the broiling method creates a beautifully seared exterior. Perfect for date nights or special family dinners, this recipe delivers restaurant-quality results at home. The earthy mushrooms complement the beef perfectly, creating a hearty, satisfying meal that feels elegant yet approachable. Serve it alongside roasted vegetables or mashed potatoes for a complete, comforting feast that everyone will love.

Ingredients

Directions

  1. Preheat the broiler and position the oven rack so the top of the rack is 4 to 5 inches from the heat source.
  2. Heat 1 tablespoon of olive oil in a large heavy non-stick skillet over medium-high heat.
  3. Add 1 cup of finely chopped mushrooms (about 3 ounces) and 1/4 cup of minced shallots or scallions.
  4. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender.
  5. Add 1 tablespoon of red wine to the skillet and cook until the liquid has evaporated.
  6. Stir in 1/4 teaspoon each of salt, dried thyme, and black pepper.
  7. Remove the skillet from the heat and allow the stuffing mixture to cool slightly.
  8. Trim excess fat from the 3-pound boneless beef top sirloin steak.
  9. Using a sharp knife, cut a horizontal pocket through the center of the steak, parallel to the surface, about 1 inch from the edges but not cutting all the way through.
  10. Spoon the cooled mushroom stuffing into the pocket, spreading it evenly throughout the cavity.
  11. Secure the opening of the pocket with wooden picks to keep the stuffing inside.
  12. Place the stuffed steak on a rack in a broiler pan.
  13. Broil for 25 minutes for rare or 30 minutes for medium doneness, turning the steak once halfway through cooking.
  14. Transfer the steak to a warm serving platter and let it rest for 10 to 15 minutes before slicing.
  15. Remove the wooden picks and carve the steak into one-half-inch slices.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 691.2kcal
% Daily Value *
Total Fat 23.8g37%
Saturated Fat 9.9g50%
Cholesterol 252.0mg84%
Sodium 194.1mg9%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 98.7g198%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the stuffing mixture has cooled slightly before adding it to the raw meat to prevent partial cooking of the beef.

If wooden picks are not available, you can use toothpicks or kitchen twine to secure the pocket.

Adjust broiling time based on your oven's strength and desired doneness; use a meat thermometer for accuracy (130&# 194;°F for rare, 140ðF for medium).

This recipe was originally developed by the Texas Beef Industry Council.

Keywords: beef, boneless, broiling, dinner, garlic, main, mediterranean, mushrooms, savory, shallots, sirloin, steak, stuffing, thyme, wine
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