Sirloin with Madeira Wine Sauce
A restaurant-quality meal made at home! This Easy Sirloin in Madeira Wine Sauce is super simple to make and filled with flavor! Perfectly seasoned steaks seared to perfection and topped with a Madeira, mushroom, and tomato sauce! You won't be disappointed!
The Proof is in the Sizzle!
There is something about summertime that makes a good seared or grilled steak taste even better! From the crust to its overall seasoning, I love it all! Sometimes I want a little something extra with my steak. A simple steak does just the trick for me!
My Sirloin with Madeira Wine Sauce is the perfect steak recipe for any time of the year! The tender steaks paired with this rich and velvety sauce made me want to holler! This recipe was the perfect way to end my day! I know it will do the same for you!
How do you like your steak?
How a person likes their steak cooked will be an ongoing debate until the end of time. Growing up, I would only eat steak that was cooked WELL DONE. Now that I understand food a little more, I cringe at the sight of a well-done steak!
Most of my family members around me would only eat that was well done. If there was any pink left inside, they ould immediately send it back.
I’m so glad that I know how to properly cook a steak now! Medium-Rare to Medium is my ideal choice of doneness. I will never go back! Cooking a steak until it’s well done can actually ruin the taste and quality of the steak!
Here all the degrees of doneness! Now you can prepare yourself the next time you go out!
RARE: 120 - 130°F
MEDIUM-RARE: 130 - 140°F
MEDIUM: 140 - 150°F
MEDIUM-WELL: 150 - 160°F
WELL-DONE: 160 - 210°F
Sirloin with Madeira Wine Sauce Ingredients:
The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them.
This recipe is full of amazing and bold flavors! The combo of the steaks with the sauce was crazy good! I couldn’t get enough of this recipe!
Sirloin Steaks: When choosing your steaks, make sure that they are 1½ inches thick. Thinner steaks will cook faster and can become drier a lot faster. Make sure to season your steaks well too. Steaks really only need salt, pepper, and fresh herbs.
EVOO: The extra virgin olive oil is used to sear steaks. You only want a small amount in the pan. Too much oil will not allow the steaks to create a golden crust.
Kosher Salt & Ground Black Pepper: I kept it very simple with the season for this recipe. A good quality steak will shine without excessive seasoning. I stuck to kosher salt and ground black pepper.
Yellow Onion: The onion adds a lot of flavor to the sauce. Make sure to finely chop them so that they will easily cook down. You can also use shallots instead of onions!
Garlic: Adding garlic to pretty much any sauce will make it even better! I used about 1 tablespoon of minced garlic for the sauce. Make sure that the garlic does not burn. It will become bitter which will transfer to the sauce.
Baby Bella Mushrooms: Mushrooms and wine sauces are an amazing combo. Baby Bella Mushrooms are meaty and add some umami to the sauce. I used 8 oz of chopped mushrooms.
Madeira Wine: This wine is the base of the sauce. It added so much additional flavor to the steaks at the end. Madeira wine is a fortified wine that has a sweet and sour type of taste. It has a high level of acidity with sweet and smoky notes.
Roma Tomatoes: I added some small diced Roma tomatoes to the sauce for some additional acidity, flavor, and freshness. They became very tender in the sauce which was even more delicious.
Fresh Rosemary: The rosemary added the perfect amount of fragrance to the sauce. I made sure to use fresh rosemary. You can always use dried rosemary, but the finely chopped fresh rosemary made a real difference.
Cornstarch & Coldwater: The cornstarch and cold water mixed together make the slurry for the sauce. The slurry thickens the sauce just enough. You want a sauce that has a medium consistency.
Butter: I always love to finish my wine sauces off with some butter! The butter cuts some of the acidity from the wine. It makes the sauce velvety and rich!
Parsley: To garnish I used some good old minced parsley. It added some color that stood out against all of the darker colors. I used it both in the sauce and to top the steaks.
How to make Sirloin with Madeira Wine Sauce
Now that we understand what goes into the recipe, let’s get started! This might look like a complicated recipe, but it is really simple! It’s pretty much a pan meal that anyone can make!
Trust you will be able to make this recipe in no time! You and your guests will be very impressed!
The full written recipe is below, but here’s an overview.
STEP 1: Bring the Steaks to Room-Temperature:
Before cooking, remove the steaks from their packaging and allow them to come to room temperature for 30 minutes to an hour.
STEP 2: Prep your Oven & Skillet:
Preheat the oven to 400°F. Heat 2 tbsp of extra virgin olive oil in a cast-iron or heavy skillet on medium-high heat.
STEP 3: Season the Steaks:
Season both sides of the steaks with salt and ground black pepper. Make sure to lightly press the seasoning into the steaks.
STEP 4: Sear the Steaks:
When the oil is hot, sear the steaks on both sides until browned (about 2 - 3 minutes on each side). Add another tablespoon of extra virgin olive oil if the pan becomes too dry.
STEP 5: Cook the Steaks to your Desired Doneness:
When the steaks are fully seared, transfer them to a half sheet pan with a rack. Finish the steaks off in the oven until your steaks reach 130° - 145°F (medium-rare to medium) or your desired doneness. (about 10 - 15 minutes)
STEP 6: Make the Madeira Sauce:
While the steaks are cooking, add another tablespoon of extra virgin olive oil to the skillet.
Once heated, add the chopped onions and saute until soft (about 2 - 3 minutes). Add the garlic, mushrooms, and tomatoes. Saute until the mushrooms are ¾ of the way cooked. Deglaze the pan with the Madeira wine. Turn the heat down to medium and reduce the wine by ½.
STEP 7: Thicken & Season the Sauce:
Add the chopped rosemary and mix. Mix together the cornstarch and cold water to make a slurry. While the sauce is simmering, add the slurry and mix. Allow the sauce to fully thicken. Season the sauce to taste with kosher salt, ground black pepper, and 1 tbsp of minced parsley.
STEP 8: Serve the Steaks with the Sauce:
Remove the steak from the oven and allow them to rest for 5 minutes. Finish the sauce with butter. Top the steaks with the sauce and minced parsley. Serve with your favorite sides and enjoy!
What to serve with Sirloin in Madeira Wine Sauce
This restaurant-style dinner will make your entire night! Add some sides to go with this recipe to make it even better! Below I have a few of my favorite suggestions for this easy steak recipe! You will be able to whip them up in no time!
Garlic Mashed Potatoes
Steamed Broccoli & Cauliflower
I’d love to hear your feedback about this Easy Sirloin with Madeira Wine Sauce. Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Sirloin in Madeira Wine Sauce
Ingredients
Instructions
- Before cooking, remove the steaks from their packaging and allow them to come to room temperature for 30 minutes to an hour.
- Preheat the oven to 400°F. Heat 2 tbsp of extra virgin olive oil in a cast-iron or heavy skillet on medium-high heat.
- Season both sides of the steaks with salt and ground black pepper. Make sure to lightly press the seasoning into the steaks.
- When the oil is hot, sear the steaks on both sides until browned (about 2 - 3 minutes on each side). Add another tablespoon of extra virgin olive oil if the pan becomes too dry.
- When the steaks are fully seared, transfer them to a half sheet pan with a rack. Finish the steaks off in the oven until your steaks reach 130° - 145°F (medium-rare to medium) or your desired doneness. (about 10 - 15 minutes)
- While the steaks are cooking, add another tablespoon of extra virgin olive oil to the skillet. Once heated, add the chopped onions and saute until soft (about 2 - 3 minutes). Add the garlic, mushrooms, and tomatoes. Saute until the mushrooms are ¾ of the way cooked. Deglaze the pan with the Madeira wine. Turn the heat down to medium and reduce the wine by ½.
- Add the chopped rosemary and mix. Mix together the cornstarch and cold water to make a slurry. While the sauce is simmering, add the slurry and mix. Allow the sauce to fully thicken. Season the sauce to taste with kosher salt, ground black pepper, and 1 tbsp of minced parsley.
- Remove the steak from the oven and allow them to rest for 5 minutes. Finish the sauce with butter. Top the steaks with the sauce and minced parsley. Serve with your favorite sides and enjoy!
Nutrition Facts
Calories
497Fat (grams)
35Sat. Fat (grams)
14Carbs (grams)
16Fiber (grams)
3Net carbs
14Sugar (grams)
5Protein (grams)
26Sodium (milligrams)
1818Cholesterol (grams)
109This recipe is seasoned to taste with kosher salt and ground black pepper. The nutritional facts above only account for the ingredient amounts listed above.
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