Sirloin Steak with Wild Mushroom Mascarpone Sauce

Sirloin Steak with Wild Mushroom Mascarpone Sauce


4 servings


  • 1 cup low sodium chicken broth
  • 1 ounce Forest™ Dried Porcini Mushrooms
  • 4 tablespoons unsalted butter
  • 1 package shiitake mushrooms, stems removed, sliced, 3.5-ounce
  • 1 medium leek, white and tender green, washed, chopped
  • 1 teaspoon fresh thyme
  • 1/4 cup brandy
  • 1/2 cup mascarpone
  • 1/2 cup heavy whipping cream
  • salt and pepper to taste
  • 2 tablespoons minced chives
  • 1 1/2 pounds sirloin steak
  • 1 tablespoon oil


  1. Preheat grill to medium high.
  2. In small saucepan bring chicken broth to a boil; add porcini, cover and allow to sit 30 minutes to rehydrate. Drain porcini, reserving liquid. Finely chop porcini.
  3. Melt butter in small skillet, add leeks, porcini, shiitake mushrooms and thyme. Sauté 3-4 minutes. Add brandy and ½ cup of reserved porcini liquid, boil over high heat until most of liquid is evaporated, about 8-10 minutes.
  4. Add mascarpone, stirring until melted. Add cream, season with salt and pepper. Simmer over low heat until slightly thickened, about 5-7 minutes. Stir in chives.
  5. While sauce is reducing, brush steak with oil and season with salt and pepper to taste. Place sirloin on hot grill and grill 4-5 minutes per side for medium rare.
  6. Transfer steak to cutting board and allow to rest 5 minutes. Slice steak and arrange on serving plate; spoon sauce over and serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.