Pan-Seared Sirloin with Red Wine Mushroom Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared sirloin steak topped with a rich red wine mushroom sauce. This American-inspired beef recipe, ready in about 45 minutes, pairs sirloin steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 2 American cuisine 520 cal/serving

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Ingredients

2 steaks, 8 oz each, 1-inch thick sirloin steak
1 tsp, divided salt
1 tsp, divided black pepper
2 tbsp olive oil
8 oz, sliced button mushrooms
2 medium, finely chopped shallots
1 cup, dry red wine
1/2 cup beef broth
2 tbsp unsalted butter
1 tsp leaves fresh thyme
2, minced garlic cloves

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Instructions

Step 1: Pat 2 sirloin steaks dry and season generously with 1/2 tsp salt and 1/2 tsp black pepper per side. Let rest at room temperature for 20 minutes.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks and keep warm.
Step 3: In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter. Add 2 finely chopped shallots, 8 oz sliced button mushrooms, and 2 minced garlic cloves. Sauté for 5 minutes until mushrooms release moisture and edges brown.
Step 4: Pour in 1 cup dry red wine and 1/2 cup beef broth, scraping the pan to loosen browned bits. Add 1 tsp fresh thyme leaves, bring to a simmer, and cook for 7-8 minutes until sauce thickens and coats the back of a spoon.
Step 5: Season sauce with remaining 1/2 tsp salt and 1/2 tsp black pepper. Spoon sauce over steaks and serve immediately.