Paleo diet shopping list

Steak Bites With Creamy Mushrooms Sauce

½ ounce dried porcini mushrooms

2 cups (480 ml) boiling water

1 tablespoon (15 ml) oil or cooking fat of choice

1 pound (454 g) top sirloin steak, cut into 1-inch pieces

2 tablespoons (30 ml) finely minced shallots

2 cups (480 ml) sliced baby bella or cremini mushrooms

2 cloves garlic, peeled and minced

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ cup red wine (like pinot noir) or beef stock

2 tablespoons (30 ml) unsweetened coconut milk

1 tablespoon (15 ml) minced fresh thyme

1. Place the porcini mushrooms in a small bowl and pour the boiling water over them. Allow them to sit for 15 minutes. After soaking, strain the mushrooms through a sieve over a bowl, reserving all the soaking liquid.
2. Meanwhile, heat the oil over medium heat in a large skillet that is already hot. Once the oil is hot, add the pieces of steak and sear for a few minutes on each side, or until they are medium rare. Using tongs, remove the steak bites to a plate and tent with aluminum foil to keep warm. Reserve any fat in the pan.
3. Add the shallots to the same pan in which the steak was cooked, and sauté for about 1 minute, scraping up any of the browned bits from the bottom of the pan.
4. Add the baby bella or cremini mushrooms to the pan and sauté for about 3 minutes, or until the mushrooms just start to soften. Add the garlic, the reserved porcinis, salt and pepper, and stir to combine.
5. Pour in the wine (or stock) and cook until the liquid has almost evaporated. Stir in the reserved porcini soaking liquid, coconut milk and thyme, and cook for about 5 minutes, or until slightly thickened.
6. Serve the steak bites topped with the mushroom sauce. Feel free to serve extra sauce on the side!

VARIATIONS: This mushroom sauce goes great with chicken, as well.

More Recipes You'll Love

• Catfish with Soy Sauce and Dill
• Fruit Jam
• Peppered Pistachio Dip

These steak bites with creamy mushroom sauce sear cubed top sirloin until medium-rare, then nap them in a rich sauce of porcini, baby bella mushrooms, shallots, and red wine, finished with coconut milk. The dried porcini soaking liquid is the secret. Restaurant-quality food in 30 minutes.

Pro Tips

• Soak the dried porcini for 15 minutes and strain them through a sieve, reserving every drop of soaking liquid. That liquid is the depth of the whole sauce.
• Sear the steak bites only a few minutes per side to medium-rare, then tent them with foil. They finish warming in the sauce.
• Pour in the wine and cook until it has almost evaporated before adding the porcini liquid. Reducing the wine first keeps the sauce from tasting sharp.
• This mushroom sauce goes great with chicken too, so make a double batch if you are feeding a crowd.
• No red wine on hand? Beef stock works as a straight substitute.

Frequently Asked Questions

Are steak bites with mushroom sauce paleo?

They are, especially with beef stock in place of the wine. Everything else is steak, mushrooms, porcini, shallots, garlic, coconut milk, and thyme.

Can I make the mushroom sauce ahead of time?

Yes - it keeps for 3 days in the fridge and the porcini flavor deepens. Rewarm gently and sear the steak bites fresh.

What cut of steak works best here?

Top sirloin is the cut in this recipe - it stays tender in quick-seared cubes. Cut the pieces to a uniform 1 inch so they cook evenly.

How do I know when the steak bites are done?

A few minutes per side gives medium-rare. Tent them with foil while you make the sauce so they stay warm and juicy.

Recipe Card

Stav Kogan

Steak Bites With Creamy Mushrooms Sauce

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ½ oz dried porcini mushrooms
• 2 cups boiling water
• 1 tbsp oil or cooking fat of choice
• 1 lb top sirloin steak, cut into 1-inch pieces
• 2 tbsp finely minced shallots
• 2 cups sliced baby bella or cremini mushrooms
• 2 cloves garlic, peeled and minced
• ¼ tsp sea salt
• ¼ tsp freshly ground black pepper
• ½ cup red wine (like pinot noir) or beef stock
• 2 tbsp unsweetened coconut milk
• 1 tbsp minced fresh thyme

Method

 

1. Place the porcini mushrooms in a small bowl and pour the boiling water over them. Allow them to sit for 15 minutes.
2. After soaking, strain the mushrooms through a sieve over a bowl, reserving all the soaking liquid.
3. Meanwhile, heat the oil over medium heat in a large skillet that is already hot.
4. Once the oil is hot, add the pieces of steak and sear for a few minutes on each side, or until they are medium rare.
5. Using tongs, remove the steak bites to a plate and tent with aluminum foil to keep warm.
6. Reserve any fat in the pan.
7. Add the shallots to the same pan in which the steak was cooked, and sauté for about 1 minute, scraping up any of the browned bits from the bottom of the pan.
8. Add the baby bella or cremini mushrooms to the pan and sauté for about 3 minutes, or until the mushrooms just start to soften.
9. Add the garlic, the reserved porcinis, salt and pepper, and stir to combine.
10. Pour in the wine (or stock) and cook until the liquid has almost evaporated.
11. Stir in the reserved porcini soaking liquid, coconut milk and thyme, and cook for about 5 minutes, or until slightly thickened.
12. Serve the steak bites topped with the mushroom sauce. Feel free to serve extra sauce on the side!

Tried this recipe?

Let us know how it was!