This recipe is taken from the 2005 Milk Calendar. This restaurant-style dish made easily at home will be a big hit. Serve with boiled potatoes and tender-crisp vegetables and enjoy!
- Prep: 15 min
- Cooking: 25 min
- Salt and pepper to taste
- 1 lb (450 g) beef sirloin or other grilling steak (about 3/4-inch/2 cm thick)
- 2 tbsp (30 mL) butter
- 2 onions thinly sliced
- 2 cloves garlic minced
- 1/2 tsp (2 mL) dried rosemary crumbled
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (15 mL) Dijon mustard
- Chopped fresh parsley
Rub 1/4 tsp (1 mL) each salt and pepper over both sides of steak. In large skillet, melt half of butter over high heat; brown steak on both sides, about 2 minutes per side. Transfer to plate.
Reduce heat to medium-low; add remaining butter to skillet. Stir in onions, garlic and rosemary; cover and cook, stirring often, for 10 min or until onions are very soft and caramelized. Sprinkle with flour; cook, stirring, for 1 min. Gradually stir in milk then soy sauce and mustard.
Increase heat to medium; simmer, stirring, for 5 min or until sauce is thickened. Return steak and accumulated juices to pan; spoon sauce over top. Simmer, turning steak once and stirring sauce, for about 5 min or until steak is desired doneness. Remove from heat. Transfer steak to cutting board; let rest for 5 min. Season sauce to taste with salt and pepper. Slice steak thinly across the grain and serve with sauce. Sprinkle with parsley.
Cooking Tip:Let cooked meats rest before slicing to allow the juices to redistribute through the meat rather than running out onto the cutting board, leaving the meat dry.
Healthy Eating Tip:This beef dish is high in iron, a nutrient especially important for young children and women. It's also a source of zinc - needed for energy production and good health.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||13 % / 145 mg|
|Vitamin B12:||123 %|