Ingredients:
- 1/2 cup heavy cream
- 2 tablespoons of Bertman Original Ball Park Mustard
- 1/3 cup of portabella mushrooms
- 1 lb sirloin steak
- 1 tablespoon of toasted panko breadcrumbs
- 1 cup balsamic vinegar
- 1/3 cup sugar
- 2 tablespoons butter
- Dash of cayenne pepper
Instructions:
Mince portabella mushrooms. Cook mushroom on medium heat in 3 tablespoons of water and a pinch of salt for 5-6 minutes. Drain residual water and place in refrigerator to cool. Combine heaving cream with Bertman Original Ball Park Mustard and whip mixture to heavy peaks. Place mixture in refrigerator to cool. Cut sirloin steak into medallions and pan sear in butter to your desired temperature. While searing steak, combine balsamic vinegar with sugar in a small saucepan and cook on medium heat for about ten minutes. Combine the mixture of heavy cream and Bertman Original Ball Park Mustard with cooked mushrooms and cayenne pepper. Place cooked steaks on a place and spoon the mixture of cream and mushrooms on top of the steaks. Top with panko breadcrumbs and drizzle on balsamic mixture.
Submitted by Chef Matt Stockman – Shale Tavern & Grille
