Best Sliced Sirloin Smothered In Onions With Roquefort Potato Pie And Spinach Salad With Bacon Dressing Recipes

Roast Sirloin of Beef with Caramelized Onions and Mushrooms image

Provided by Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

3 pound roast cut of top sirloin steak, boneless
3 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon ground black pepper
4 large yellow onions, peeled and thinly sliced
3 large cloves garlic, finely chopped
1 small bunch flat parsley leaves, roughly chopped, about 1/4 cup
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
8 portobello mushroom caps
2 tablespoons flour
1/2 cup dry red wine
1 cup beef stock or broth

Steps:

Preheat oven to 425 degrees.
Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
Carve roast. Serve with onions, mushrooms and gravy.

Tartiflette image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
Unsalted butter, at room temperature
2 cups Yukon gold potatoes, cut into 1/4-inch-thick slices
12 ounces thick-cut bacon, cut into lardons
1 red onion, peeled and thinly sliced
3 to 4 pieces Swiss chard, washed, trimmed and sliced
8 ounces gruyere cheese slices
1 cup cream
One 8-ounce round reblochon cheese, sliced into 1/4-inch-thick slices

Steps:

Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Grease a 10-inch cast-iron pan with butter and set aside.
Add the sliced potatoes to the boiling water and cook until just tender, about 10 minutes. Carefully drain and set aside.
Add the bacon to a large cast-iron pan over medium heat and allow the bacon to begin browning and rendering fat, about 5 minutes. Add the sliced red onion and continue to cook to soften the onions, for another 5 minutes. Add the Swiss chard, season with salt to taste and cook until wilted, about 5 minutes.
Layer the greased cast-iron pan with a third of the potatoes, half of the gruyere, then half of the bacon-onion-chard mixture. Repeat. Finally, top with the remaining potatoes and the cream. Decorate the top with the reblochon cheese in an even layer covering the potatoes. Bake until golden brown, about 20 minutes.

Sizzling Chopped Sirloin With Sauteed Onions image

Provided by MizzNezz

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs chopped sirloin
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons vegetable oil
2 teaspoons butter
2 large onions, sliced into rings
6 teaspoons water

Steps:

Mix sirloin with the salt and pepper.
Form into 4 sections.
Heat oil in 12 in skillet.
Add sirloin and cook on med hi, turning, until done to your preference.
Remove from skillet and keep warm.
Add butter to skillet.
Saute onion rings just until crisp tender.
Place sirloin on plate, cover with onions.
Add water to skillet on hi heat and scrape bits in skillet until you form a juice.
Pour over the onions.