CattleWomen’s Corner: Crumb-crusted top sirloin with bourbon sauce - Red Bluff Daily News

This recipe for crumb-crusted top sirloin with bourbon sauce is from beefitswhatsfordinner.com.

1 boneless beef top sirloin steak, cut 2 inches thick (about 2 to 2 1/2 pounds)

1 tablespoon prepared spicy brown mustard

1 garlic clove, minced

1/4 teaspoon pepper

1/2 cup soft whole wheat bread crumbs

2 tablespoons chopped fresh parsley

Bourbon sauce

1/2 cup ready-to-serve beef broth

2 tablespoons bourbon

1/4 cup half-and-half

Pepper

Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef steak. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture.

Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast steak in a 425 degree oven 25 minutes. Continue roasting 15 to 20 minutes for medium rare to medium doneness.

Remove steak when meat thermometer registers 135 degrees for medium rare or 150 degrees for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare or  160 degrees for medium.

Meanwhile prepare Bourbon Sauce. Add broth and bourbon to roasting pan; bring to a boil over medium heat, stirring until browned bits attached to pan are dissolved. Boil 2 minutes. Add half-and-half; bring to a boil. Season with pepper, as desired. Keep warm.

Carve steak into slices. Spoon sauce over beef.

Makes 6 to 8 servings. Total preparation and cooking time, 1 1/4 hours.

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CattleWomen’s Corner: Crumb-crusted top sirloin with bourbon sauce - Red Bluff Daily News
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