Our August Chef of the Month, Chef Claude of Pizza Rustica Hollywood, has shared with us a recipe to save for a romantic date or dinner party for two – his sirloin with a mushroom casserole and white bean tomato salad. Steak can sometimes be a daunting challenge, but Chef Claude’s elegant recipe, featuring two succulent side dishes, can be easily prepared with the steps below!
Ingredients:
1 7oz lean sirloin
Butter
Olive Oil
White Wine
Red Wine Vinegar
1 cup mushrooms
Minced garlic
Parsley
Asiago Cheese
2 Tomatoes
1/4 Onion
1/4 Can of White beans
Salt/Pepper to taste
Directions:
Lean Sirloin
- Pre-heat a pan and brush your steak with half an ounce of olive oil and salt/pepper.
- Sear steak on hot pan for 2 minutes on both sides, if steak is an inch thick.
- Place on a cutting board to rest for at least 5 minutes. Once rested, slice steak against the grain.
Mushroom Casserole
- Pre-heat butter and olive oil in a pan.
- Cook mushrooms in butter and olive oil at medium heat until tender.
- Halfway through cooking, add minced garlic, parsley, salt/pepper, and a splash of white wine.
- Let liquids deglaze the pan and add asiago cheese. Let cheese melt at low heat while covered.
Tomato White Bean Salad
- Dice 2 tomatoes and a ¼ of an onion. Place in a bowl.
- Add fresh basil, parsley, olive oil, and ¼ can of white beans that have been rinsed.
- Splash with red wine vinegar and salt/pepper to taste.
- Toss salad and refrigerate for at least 30 minutes.
- Serve with tortilla chips on the side.
Connect with Our August Chef of the Month:
Instagram: @pizzarusticahollywood
Facebook: Pizza Rustica- Hollywood
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