Seared Top Sirloin Over Baby Arugula with Warm Green Peppercorn & Portobello Sauce

Seared Top Sirloin Over Baby Arugula with Warm Green Peppercorn & Portobello Sauce

Ingredients

  • 1 cup baby arugula

  • 1/4 cup radish slices

  • 1 fresh squeezed lemon

  • 1/2 lb sirloin cut generously on both sides with salt and pepper

  • 1/2 cup cherry tomatoes

  • 1/2 cup baby portobellos

  • 1 pouch Le Sauce & Co. Classic Green Peppercorn Gourmet Finishing Sauce

 
 

Preparation

•spread baby arugula on plate and surround with fresh radish slices

•top arugula with fresh squeezed lemon

•season top sirloin cut generously on both sides with salt and pepper

•drizzle hot skillet with oil and begin to sear steak

•add cherry tomatoes to skillet with steak and turn frequently

•remove tomatoes once they begin to blister and arrange on plate between radish slices

•then add sliced baby portobellos to skillet and top both the mushrooms and steak with desired amount of butter and continue cooking

•at the same time, add Classic Green Peppercorn  sauce packet to small sauce pan, whisk, and heat through

•sauté mushrooms until softened then add to sauce and mix in

•once cooked, let the steak rest then slice

•add sliced steak on top of the arugula and pour the warm sauce over steak

•top with fresh cracked black pepper and garnish with a slice of lemon



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