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Pan Seared Sirloin Steak with Mashed Potato and Aromatic Herbs
If you really want to make an impressive dinner for somebody, you will love the following pan-seared steak recipe. What about using filet mignon for this dish? Filet mignon is not a cheap cut of beef so it is something you will want to save for special occasions like birthdays or other important dates. This would also make a great Valentine's Day dinner. Filet mignon is tender and delicious and for the best results it should be cooked to medium rare at most.
Cooking it to medium will give it a drier feel but cooking it to medium well or worse still well done is going to ruin it, so be careful when cooking your filet mignon that you do not give the meat too long. It is easy to give an undercooked piece of meat a few more minutes on the stove or grill but you cannot undo an overcooked one!
In this sirloin steak or filet mignon recipe, lime, mint and mango juice combine to make a sweet (yet sharp at the same time) sauce. Lime is sharp, mango is very sweet, and the mint enhances both of these flavors and brings them together. Fruity sauces are often very good with meat and if you are going to the trouble of making a special steak dinner recipe, you will also want to make a wonderful sauce to complement it. The homemade mashed potato finishes this meal off to perfection. Mashed potato is a comfort food but it is also a very nice accompaniment to meat, whether you are enjoying a filet mignon recipe, a chicken dinner, or another classic American dish.
A Juicy Pan Seared Sirloin Steak Recipe with Homemade Mashed Potatoes
Ingredients -
2 good quality sirloin steaks, ½ lb each, at room temperature
9 oz potato
½ pint light cream
1 egg
1 lime
A pinch of nutmeg
1 teaspoon black olive tapenade (optional)
½ pint fresh mango juice
1 tablespoon freshly chopped mint leaves
Fresh herbs, to serve (perhaps basil, rosemary, and parsley)
Salt and black pepper
Preparation:
First, you need to make the sauce. Juice the lime and add half the juice to a saucepan with the mango juice. Gently warm it up over a medium flame. Add the mint. Stir and add salt and pepper to taste. Keep it on a very low flame.
Next, to make the mashed potato, peel and chop the potato into cubes of 1 inch. Boil with a little salted water until soft all the way through. Discard the water and turn off the heat. Add the cream and the yolk of the egg. Add the tapenade (if you are using it). Stir until the mixture is creamy. Add the nutmeg. Leave to stand with a lid on to keep warm.
Tenderize the steak by bashing it with the flat side of a meat cleaver or something similar. If you are using filet mignon you can leave this step out. Cheaper steaks benefit from tenderizing however.
Heat a griddle pan over a high flame until very hot. Do not use fat or oil because pan-seared means being cooked dry. Put both steaks in and cook for 3 minutes. Turn over the steaks. For a nice crisscross griddle pattern on the meat, turn the steak 90 degrees on the same side halfway through the 3 minutes on the first side. After the second side has been cooking for 2 minutes, turn the heat down to medium high. Cook the second side for a further 3 minutes.
Remove the pan from the heat, cover the steaks, and let them rest for 5 minutes in the pan. This tenderizes the meat.
To serve, arrange the meat on two plates and put a mound of mashed potato on the side. Garnish the plates with fresh herbs. Serve the mango sauce on the side so people can serve themselves.
(Serves 2)
Wine Suggestion:
Which Wine for Pan Seared Sirloin Steak
A good steak usually means that a full-bodied and rich red wine is the ideal accompaniment. If you enjoy red wine, go for a Cabernet Sauvignon. The juicy meat will make the wine taste even smoother and the Cabernet Sauvignon will enhance the beefy flavor of your dinner so it is a win-win situation! The bold flavors in this recipe mean that a vibrant Cabernet Sauvignon is the perfect choice.
Photo Description:
You might like to mash some finely chopped red onion into the potato to give it a crunch, else just served the cream mash as it is. Some herbs sprinkled over the top of the potatoes and meat looks good and you can choose from fresh herbs or dried herbs. Herbs of course add color as well as flavor to a dish and this succulent steak recipe uses fresh herbs for a great look and taste. This hearty filet mignon recipe makes a very satisfying dinner and it is sure to fill up even the hungriest member of the family at dinner time.
How to Marinate a Pan Seared Steak Recipe
There is no doubt that beef and red wine are natural partners but you have a choice how to serve these two components. Many people opt to keep their steak dinner relatively plain and enjoy a glass of their favorite Cabernet Sauvignon or other wine on the side. Big, bold red wines are usually better with a pan seared sirloin steak, rather than something light-bodied or fruity.
Saying that though, it is always down to personal preference which red wine to choose with your pan seared steak so if you like fruity reds, pick one of those. Other people enjoy a gravy or sauce made with red wine or port wine. You can add red wine to the juices in the pan which are left after cooking the meat and make a wonderful red wine sauce which complements the meat really well.
Of course you have the option to marinate your steak before you cook it, to infuse it with wonderful red wine flavor. Marinating your steak in red wine and then serving it with a red wine gravy and a glass of red wine on the side might be overkill so choose one of those three options. Marinating the steak first is an attractive option because the wine flavor will be subtle.
What to Add to a Red Wine Marinade
You can make a simple or a complex red wine marinade. Try combining the red wine with olive oil, thyme, garlic and a little salt and black pepper for a mouthwatering marinade. The ingredient quantities are up to you so taste it as you go, before adding the meat.
How Long to Marinate the Steak
Chuck or flank steak should be marinated for at least four hours. Give flank steak twenty four hours because it is extra tough. Prime T-bone, rib eye, rib steak, or filet mignon steaks only need half an hour. Giving these cuts longer than an hour can make them mushy. Boneless sirloin steak needs two to six hours if you want the best results from your pan seared sirloin steak recipe. Porterhouse steak can be marinated in whatever time you have, from one to twenty four hours. Give top round one or two hours.
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