Chef Claude’s Sirloin & Mushroom Casserole Recipe

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

1. Pre-heat a pan and brush your steak with half an ounce of olive oil and salt/pepper.
2. Sear steak on hot pan for 2 minutes on both sides, if steak is an inch thick.
3. Place on a cutting board to rest for at least 5 minutes. Once rested, slice steak against the grain.

Mushroom Casserole

1. Pre-heat butter and olive oil in a pan.
2. Cook mushrooms in butter and olive oil at medium heat until tender.
3. Halfway through cooking, add minced garlic, parsley, salt/pepper, and a splash of white wine.
4. Let liquids deglaze the pan and add asiago cheese. Let cheese melt at low heat while covered.

Tomato White Bean Salad

1. Dice 2 tomatoes and a ¼ of an onion. Place in a bowl.
2. Add fresh basil, parsley, olive oil, and ¼ can of white beans that have been rinsed.
3. Splash with red wine vinegar and salt/pepper to taste.
4. Toss salad and refrigerate for at least 30 minutes.
5. Serve with tortilla chips on the side.

Connect with Our August Chef of the Month:

Shop his look!

Instagram: @pizzarusticahollywood

Facebook: Pizza Rustica- Hollywood