Best Glazed Sirloin With Leeks Recipes

CAJUN SIRLOIN WITH MUSHROOM LEEK SAUCE

Steps:

• Rub steak with Cajun seasoning; let stand for 5 minutes., In a large skillet, cook steak in oil over medium-high heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms and leek in butter until tender. Add garlic; cook 1 minute longer. Add the wine, pepper and salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

GLAZED SIRLOIN WITH LEEKS

Steps:

• Sprinkle steaks with salt and pepper; set aside. Remove and discard roots, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Set aside.
• Combine peach jelly and next four ingredients in a glass measure. Microwave on High for 1 minute; set aside half of mixture.
• Coat grill rack with cooking spray; place on grill over medium coals (300 degree to 350 degree). Place steaks and leeks on rack; grill, covered 5 minutes on each side or until steaks are desired degree of doneness, basting both often with half of peach mixture. Serve with reserved peach mixture. If desired, garnish with cilantro and lime and peach slices.