Top Sirloin with Caramelized Shallots and White Wine Reduction

Ingredients

• 2 Mariposa Ranch top sirloin steaks
• olive oil butter or ghee
• sea salt
• freshly ground pepper
• 3 large shallots peeled and sliced
• 1 large clove garlic peeled and minced
• 6 oz crimini mushrooms thinly sliced (don’t wash, if needed brush clean with a mushroom brush)
• 3 Tablespoons butter
• 1/4 cup white wine if Whole 30, use white grape juice
• 1 Tablespoon chopped chives for garnish

Instructions

1. Preheat oven to 300 degrees and place rack in center of oven.
2. Prep all ingredients so they are ready to go when needed.
3. Sprinkle both sides of steak with sea salt and pepper.
4. Place cast iron skillet or other heavy pan on medium/high heat and allow to heat for several minutes.
5. When pan is hot add enough olive oil, butter or ghee to generously coat bottom of pan.
6. When oil or butter are hot add meat to pan. 

Sear steak for 3 minutes each side. Place steaks in an oven safe dish and place in oven for 5 minutes to rest. While steak is in oven:

1. Add 2 tablespoons butter to hot steak pan, add shallots and turn heat down to medium.
2. Sauté, stirring frequently for three minutes, loosening any browned bits from the pan with spatula or spoon.
3. Add mushrooms and garlic, stirring until mushrooms release most of their juices (usually around five minutes (steaks should be out of the oven by now for medium rare)
4. Carefully add white wine (or white grape juice) to pan and sauté for 1 more minute, stirring. Sprinkle with a little sea salt and pepper.
5. Top steaks with shallots, mushrooms and white wine reduction. Garnish with chives. Serve.