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Pan-Seared Top Sirloin with Red Wine and Dijon

Updated on April 1, 2011

Ingredients -

  • 4 eight ounce top sirloin steaks
  • 4 cloves peeled and chopped garlic
  • 2 tbsp. fresh minced thyme
  • 1/4 olive oil + 1 tbsp. olive oil
  • 1 cup red wine *
  • 1 tbsp. minced shallots
  • 1/4 cup whole grain dijon mustard
  • 2 tbsp. manufacturing cream
  • salt & pepper to taste

* Use a heartier red wine such as Merlot to bring out the flavor in your steak. Also, heavier Italian wines such as Chianti or Barolo work well in this recipe.

Tips for a juicy steak

  • Allowing the steak to rest for a few minutes helps lock in the juices when it's cut. Simply setting the steak on a cutting board for 5 minutes before plating can be the difference between "juicy" and "chewy."
  • Choose good quality meat. The USDA categorizes beef into eight different grades but you'll probably only run across three of them at your local supermarket or butcher. Prime is the best but it tends to cost more. Choice is cheaper than Prime, but it's still good quality beef that will cook up juicy and tender. Select is #3 on the grading scale and is considered the "economy" grade of beef. These cuts are best used for grinding or slow-cooking and will result in a tough and chewy steak. For pan-searing, Prime is recommended but Choice can be used for decent results depending on the cut.
  • Get the pan as hot as you can. The secret to a perfectly-seared steak is to cook the outside as quickly as possible to lock in all the steak's natural juices when it cooks in the oven. When searing, you want to cook as little of the inside of the steak as possible so that you don't end up with "gray" meat. Allow a little bit of crust to form on both sides because this is what keeps the juices from escaping.
  • Don't season your steak too early. Many people make the mistake of adding salt to a marinade but what they don't realize is that salt will draw out the steak's natural moisture. Think of beef jerky. Add your salt as close as possible to when the steak hits the pan to avoid a dry steak.

Step 1) Marinate the steaks. Mix together the chopped garlic, fresh thyme and olive oil and coat the sirloin steaks on all sides. Allow the steaks to marinate for at least two hours before cooking.

Step 2) Sear the steaks. Get a cast-iron skillet or heavy-bottomed saute pan smoking hot and add 1 tbsp. of olive oil. Meanwhile, remove the steaks from the marinade and season with salt & pepper on both sides. Sear the steaks on each side to desired brownness (about 4 minutes each side) and remove the steaks to a baking sheet. Finish cooking the steaks in a 350 degree oven to desired doneness. Refer to this meat temperature chart for correct cooking temperatures.

Step 3) Make the sauce. While the steaks are finishing in the oven, deglaze the bottom of your pan with the red wine. Add the minced shallots and cook on medium heat stirring occasionally until the wine reduces by half. Whisk in the mustard and the manufacturing cream and continue cooking until the sauce reaches desired thickness (about 2-3 minutes).

Step 4) Time to eat! When you remove the steaks from the oven, make sure to let them "rest" for a few minutes before plating so that they retain all their natural (and delicious) juices. Top each steak with some of the red wine dijon sauce and serve immediately. Salud!

Serve with...

  • Rosemary-Garlic Potatoes
  • Wild Mushroom Risotto
  • Green Beans with Crispy-Fried Pancetta
  • Roasted-Garlic Whipped Potatoes
  • Sweet Potato Gratin
  • Twice-Baked Yukon Gold Potatoes

Visit my online Kitchen Supply Store for the best deals on kitchen goods!

Be sure to visit more of my great recipe hubs!

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  • How to make Perfect Demi-Glace - This is a great hub if you've ever wanted to make Demi-Glace at home. This easy to follow recipe is based on the classic Escoffier recipe taught to students throughout the world at Cordon Bleu certified schools.
  • How to make Perfect Pesto - Who doesn't love Pesto? Here's a recipe you can make at home in your blender or food processor in a matter of minutes! This hub also talks about the benefits of using a Mortar & Pestle, and provides handy links to shop for the right one.
  • Steamed Mussels in Garlic Saffron Broth - Truly, one of my favorite recipes. Mussels were one of the first things I ever learned how to cook, and this recipe was perfected over decades of experimenting with freshly caught Pacific Black Mussels.
  • How to make Perfect Meatballs - Try this authentic Sicilian recipe the next time you're in the mood for meatballs! This hub also includes some great tips for avoiding dried-out meatballs, and links to some great Italian cookbooks. Salud!
  • Cream of Roasted Butternut Squash Soup - One of my signature soups. This recipe can be served hot or cold, and is sure to be the best squash soup you'll ever taste!
  • Creamy Champagne Viniagrette - This easy to make viniagrette goes great as a dressing or a marinade, and is needed to make the Perfect Portobello Mushroom Appetizer. I gaurantee you'll love this one!
  • Chef Delaney's Perfect BBQ Spice Rub - Shhhh! Don't tell anyone, but here's my secret spice rub recipe. Alright, I guess you can tell your friends and family... but that's it! This rub goes great on anything you want to throw on the grill and is easy to make. Try this on ribs with my famous Smoked Peach and Chipotle BBQ Sauce and be prepared to be impressed!
  • Smoked Peach and Chipotle BBQ Sauce - Another Chef Delaney signature recipe, this sauce combines sweet, spicy and smoky flavors in perfect harmony to create a grilling sauce with just the right amount of stickiness, and a one of a kind flavor that will boost you from Backyard Chef to Grill-Master in no time!


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    • Delaney Boling profile imageAUTHOR

      Delaney Boling 

      8 years ago

      Thanks guys! Nothing says delicious more than a good steak! Rose, one wine I really enjoy using with steak is Ramos Torres "Branches." It's a wonderful blend created by a friend of mine and you can check out all his award-winning wines by going to If you can't get a hold of Ramos Torres, you can always use another good red. Just look for a red wine that has good sediment and aroma. Those two things are key to making a good sauce!

    • profile image

      Rose Barrett 

      8 years ago

      I might be drooling! Which type of red wine would you recommend for this recipe?

    • Dave Mathews profile image

      Dave Mathews 

      8 years ago from NORTH YORK,ONTARIO,CANADA

      Hey Bro! I can smell the greatness in the skillet and taste the yumminess too. I might have gone with a baked potato sour cream and chives, and some saute'd mushroom caps.

      D E L I C I O U S mmmmmmmmmmmmmmmmm!

    • suziecat7 profile image


      8 years ago from Asheville, NC

      Making me hungry.

    • breakfastpop profile image


      8 years ago



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