Oregon Wine and Food Pairing
Australian Beef Dish
Beef Sirloin Steak with Mushroom Ragout

Beef Sirloin Steak with Mushroom Ragout

This is a delicious and simple recipe for barbecued steaks from Australia. Solid red wines go well with this meal.

Recipe

Ingredients

- 1 tablespoon olive oil
- 4 lean top sirloin steaks
- 1 tablespoon butter
- 2 cups of sliced mixed mushrooms including Swiss brown, button, oyster, enoki and shitake
- 1 cup cream
- Salt and pepper to taste


Preparation

1. Coat the steaks with oil and place on a very hot barbecue grill. Cook both sides for 1 to 2 minutes. Pull away from the main heat and continue cooking for 3 to 4 minutes or for desired doneness.

2. Remove the steaks from the grill and wrap loosely in foil.

3. Set a medium saucepan at medium heat and add the butter and mushrooms. Cook until softened. Add the cream and simmer until reduced and thickened.

4. Pour all of this onto the steaks on plates.


Serving Suggestions

Accompanied by boiled parsley new potatoes and corn, this dish serves 4.

Wine Pairings

OregonWines.com suggests serving the following types of wine while enjoying Beef Sirloin Steak with Mushroom Ragout. Click on a wine type to search our database for matching wines.

Cabernet Merlot	A rich, full bodied wine with fruity, spicy, oaky flavors, and with deep red to red-brown hues.
Merlot	A full bodied wine, high in tannins, with fruit and cherry flavors, and with brilliant red hues.
Syrah	A dry wine with spicy, smoky, berry flavors and dark red hues.