Elegant Steak Dionne

Submitted by Rottmom

"A fantastic no-fuss meal that you can make to serve same-day, or you can freeze it ahead to be served later. Easy preparation, but perfect for entertaining or a delicious family meal. To save even more time, I use the pre-sliced fresh mushrooms. Cooking in the crockpot makes it so simple. From the cookbook Don’t Panic More Dinner’s in the Freezer."

 

• Ready In: 5hrs 15mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 1 1⁄2 - 2 lbs sirloin, fat trimmed (or beef tenderloin)
• 2 cups fresh mushrooms, thinly sliced
• 1 small white onion, chopped
• 3 garlic cloves, crushed
• 1 1⁄2 teaspoons lemon juice
• 3 tablespoons Worcestershire sauce
• 1⁄4 cup soy sauce
• 1 tablespoon brown sugar or 1 tablespoon honey
• 1⁄4 cup butter, melted
• 1⁄4 teaspoon dried oregano
• 3⁄4 cup red wine

directions

1. Cooking day:.Place the meat in a large freezer bag.
2. In a separate bowl, mix together remaining ingredients and pour over meat.
3. If freezing, place freezer bag into freezer, keeping as flat as possible.
4. Serving day:.Thaw steak.
5. Place meat and marinade into crockpot. Simmer on low for about 5-6 hours or until tender.
6. Remove meat and thinly slice. Place meat on a serving platter; pour juices from crockpot over meat and serve.
7. This is great served over noodles, rice, or garlic mashed potatoes. The wine dissipates while cooking but tenderizes the meat and gives it a wonderful, rich flavor.

Reviews

[VA3212]

Made exactly as directed and just 5 hours in the crockpot on low. This came out almost as dry as jerky. I don't know what I could have done wrong. I'm not joking - even the dog didn't like it. Sorry for the bad review but this was a total waste of money.

 

[Marich]

This was great! Used the exact recipe with no changes and it was delicious. I thickened the gravy with cornstarch and water, served with mashed potatoes and a veg. Thanks Rotty!

 

[East Wind Goddess]

I love that this can be a make-ahead dish (but I didn't wait). And I love that this is a crock pot dish, so it was perfect for a Labor day meal with triple-digit temperatures outside. The only thing I did differently was to keep the mushrooms aside, and I used some of the pan juices to make a mushroom saute to serve over the sliced sirloin: it made a nice presentation. The flavors all mingled perfectly in the crock pot, and it was a rich flavor, not too sweet, salty, tangy or "herby." I think the marinade would also do well for the grill if given a chance to sit with the meat for a few hours. Well done, Rottmom! We enjoyed this very much. Made for PAC, Fall 09