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Crusted Sirloin with Rockin' Portobellos Recipe

Crusted Sirloin with Rockin' Portobellos

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Average Rating:

Total Reviews: 12

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  • on August 01, 2012

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    Made this tonight exactly as recipe stated ingredient-wise, but doubled it. i did reduce the 'oven cooking time' in half, which produced a beautiful medium-rare. It turned out so flavorful and delicious! We all loved it! Great recipe!!

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  • on April 29, 2012

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    Seared both sides for 2 min and went to oven for 15. Meat came out well done. Mushrooms were excellent but can use less butter and bigger splash of wine. Flavor on meat was excellent

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  • on November 05, 2011

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    Amazing Flavor!! I served with butternut squash carmelized with sage butter......show stopper!!!

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  • on August 02, 2011

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    Excellent! This is the best way to make sirloin that I've come across. Restaurant quality. I might go a little easier on the salt, or it may get too salty.

    The only thing I would change though is that I would FIRST sear the steaks THEN brush the horseradish breading on it. Because I found that when I seared the steak with the horseradish mixture on it, all the breading came off and into the pan!

    So I added what was left of the breading mixture to the steak before putting it in the oven to get some of that crust on the meat.

    Anyway, this is a fine way to make use of an excellent cut of beef. And its so simple!

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  • on April 13, 2011

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    Excellent. I reduced the cook time to 10 minutes and found it perfect medium rare. I sduggest always use a thermometer as ovens vary.

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  • on March 01, 2011

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    This is a very good recipe. Cooked it today with some changes. First I suggest finishing off the steak in the oven for far less time than stated here. To cook it for 20 minutes or even fifteen would turn this piece of meat into something approximating shoe leather. I did it for ten & it was a perfect medium rare. Portabellos are a tad expensive so I substituted large baby bella mushrooms . Saved at least 50% & they were delicious. Forgot to buy sherry vinegar so I used a splash of balsamic. The sweetness of the vinegar combined with the thyme made for a excellent taste. Having said the above the basic recipe remained & it was easy & delicious.

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  • on July 24, 2010

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    I cook this recipe everytime my children come home from college. It is such a wonderful meal to share with family and friends. You are a great chef and a wonderful daddy! God Bless you and your family. Thank you, for sharing such delightful recipes with us.


    Peace,
    RLK in Los Angeles, California

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  • on July 11, 2010

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    I used the same recipe but made three sirloin steaks. I added extra ingredients for the sauce but that was unnecessary. The crusted mix would have made enough for three using the original recipe. Thought it was wonderful! I don't ever use horseradish or spicy mustard but it was great! Will definitely make it again, next time I think I will use less spicy mustard but it was fabulous!

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  • on June 20, 2010

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    Made this tonight...it was AMAZING. Everyone loved it! I did have trouble with the crust coming apart from the steak as I flipped it. Any advice...

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  • on June 20, 2010

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    I worried about the horsradish because I thought it would be be tangy, but I was so wrong. I always trust Big Daddy so I'm not sure why I doubted him this time. I made this sirloin for Father's Day and everyone in the family loved it. The crust is scrumptious. What a winner! This recipe will be used averytime I want to impress someone. Thanks, Big Daddy!

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