From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


  • 3-1/2 pound sirloin steak (2-inches thick)

  • 1 Tablespoon salad or olive oil

  • 2 Tablespoons butter

  • 1/2 teaspoon salt

  • 3/4 teaspoon thyme

  • 2 garlic cloves, peeled

  • 1/4 pound fresh mushrooms or can drained sliced mushrooms

  • 1/2 cup Burgundy

  • 2 Tablespoons chopped parsley


Preheat oven to 375 degrees.  Wipe steak with damp paper towels.  Heat oil in large heavy skillet until very hot.  Brown steak well, about 5 minutes, on each side.  Remove steak and pour off all fat.  Replace steak and spread with 1 Tablespoon butter; sprinkle with salt and thyme.  Place garlic beside steak.  Insert meat thermometer into side of steak, being sure point is near center of meat.  Bake uncovered, 25 to 30 minutes, or until thermometer registers 140 degrees for rare or 150 degrees for medium rare.  Remove steak to serving platter.  Discard garlic.  Keep steak warm.  Saute mushrooms in skillet until browned.  Add wine and heat to boiling over high heat.  Stir to dissolve browned bits in pan.  Boil, uncovered a few minutes, to reduce liquid slightly.  Remove from heat.  Stir in 1 Tablespoon butter.  Pour over meat.  Sprinkle with parsley.  To serve, carve steak thinly on diagonal.  Spoon sauce over slices.

SERVES: 6 - 8

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