Sirloin Filets With Simple Mushroom Gravy
Steakhouse Vibes On A Budget
Sirloin Filets with Simple Mushroom Gravy is a simple dish that tastes so very good. This is a perfect meal for someone with a steakhouse appetite but a hot dog stand budget.
Sirloin filets are affordable, easy to cook, and finish fast. The mushroom gravy is made with a simple can of soup that is spruced up with the flavors of the meat and some steak house seasoning.
This meal will impress even the most savvy of beef lovers.
She Wasn’t Ready For Her Closeup
I filmed this recipe the other day thinking it would make a quick and fun reel for social media. I had no plans to put this here on my site, but everyone was begging for a written recipe.
Therefore the pictures are not the best they can be. The filets on the other hand, are perfection.
Where’s The Beef?
Is anyone else old enough to remember the Where’s The Beef Wendy’s Lady?
Showing my age here!
All joking aside, these sirloin filets are everywhere. If you haven’t heard of them, it is because they are hiding in plain sight.
I have gotten them forever at Aldi and most recently found them at Whole Foods. They were in a case in the center of the aisle in green, vacuum sealed packaging.
If all else fails, just ask the people behind the meat counter.
Let Sleeping Sirloins Lie
I had to look up how to spell that “lie” in that title. “Lie” didn’t seem right and neither did “lye.” If I am wrong, Andrew will insert the correct term.
(EDITOR ANDREW’S NOTE: You got it right! “Lye” is used to make soap or lutefisk.)
The whole point of this is that YA GOTTA LET THE MEAT REST! It may seem against your food rules to let this meat sit out to basically room temp (ish) but trust the process.
It is perfectly safe, if you are using fresh meat, to let this warm up a little and then sear these off. You want to create a barrier when searing to hold the juices in.
Trust me on this.
A Beefy Dream
This can of soup will be the ingredient of your dreams. I LOVE using soup for recipes.
Apparently so do a lot of you!
My Baked Rice Recipe uses soup and everyone who makes it loves it. In fact, the baked rice would be a PERFECT side dish to these filets.
If your soup capacity is only one can at a time, you can also make baked potatoes with butter balls to serve along side.
Hello From The Other Side
If you came here from my Facebook Reel that was trending, you may have witnessed the potatoes I served along side these filets.
That recipe is basically my Party Potatoes Recipe sans the blue cheese dip. The only difference is I sometimes use this Bon Appetit Seasoning I get on Amazon.
It is an OLD SCHOOL ingredient that fell out of fashion when the MSG Police formed. But if you don’t mind a little pizazz, I will LINK IT HERE FOR YOU.
*This is an amazon affiliate link which means Amazon (not you) pays me a small commission from any sales.*
Sirloin Filets With Simple Mushroom Gravy
Sirloin Filets with Simple Mushroom Gravy is a simple dish that tastes so very good. This is a perfect meal for someone with a steakhouse appetite but a hot dog stand budget. Sirloin filets are affordable, easy to cook and finish fast. The mushroom gravy is made with a simple can of soup that is spruced up with the flavors of the meat and some steak house seasoning. This meal will impress even the most savvy of beef lovers.
Ingredients
- 4 sirloin filets, about 1 1/2 o 2 inched thick
- 2 tablespoons of Montreal Steak Seasoning
- 1 tablespoon of olive oil *be sure to use an olive oil that the label says has a high smoke point, or use a vegetable oil or avocado oil)
- 3 tablespoons of butter
- 1 can of Campbell's Beefy Mushroom Soup
- *use the can to also measure the water by filling it half full
- 2 teaspoons of Worcestershire sauce
- Little bit of black pepper
Instructions
- Remove your sirloin filets from the packaging, pat dry with paper towels. Rub the filets all over with whatever oil you are using, then season REALLY heavily with the Montreal Steak Seasoning. Set the steaks aside for about 20 to 30 minutes on the counter before cooking.
- When ready to cook, heat your butter in a skillet and add the steaks and let sear for approximately 6 to 8 minutes before flipping. Your skillet should be hot but not smoking. You will know when it is time to flip your steaks when they lift easily from the pan. This is the method I use for filets that are almost 2 inches thick and for them to come out medium rare.
- Flip the filets one time so that both sides are seared off. If you have very thick filets, you may want to sear the sides. Using tongs hold the steaks on their sides for a minute or two to get the sides slightly done, turn to get all sides. If you skip this step it won't be the end of the world.
- After searing the steaks, remove from the pan and set aside.
- Reduce the heat of the pan and add your can of beefy mushroom soup and the measurement of water. Then add the Worcestershire sauce and the black pepper. Bring this mixture to a simmer and simmer while whiksing for a minute or two.
- Add the steaks back to the skillet and place a lid on the pan, reduce the heat so that the soup is barely simmering. Cook for about 12 minutes. Again, this time will vary depending on thickness of filets and what temperature you desire. If you are new to this, use a meat thermometer and keep them cooking until 125 degrees if you want them to be medium rare. Turn off the heat and let them rest for ten minutes. The meat will go up another ten(ish) degrees as they rest.
- Serve with a ladle of the gravy on the bottom of the plate, add the filet and ladle more gravy over the meat.
- You can also thinly slice these filets and add the slices back to the gravy if they are too rare for you and you want them done more.