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Pan Seared Sirloin Steak with Bacon Sautéed Spinach and red Wine Mushroom Ragout with Celsius°Cooking™

1 hr - Total Time
- Time of day
2 - Servings

This tender cut of beef is cooked to any desired doneness and seared for a delicious crust and served alongside bacon braised spinach and a luscious red wine mushroom sauce.

Pan Seared Sirloin Steak with Bacon Sautéed Spinach and red Wine Mushroom Ragout with Celsius°Cooking™

1 hr - Total Time
- Time of day
2 - Servings
DOWN TO RECIPE

This tender cut of beef is cooked to any desired doneness and seared for a delicious crust and served alongside bacon braised spinach and a luscious red wine mushroom sauce.

25 mins Prep Time 35 mins Cook Time 1 hr Total Time

Choose number of servings

Ingredients

For the Spinach

  • Thick Cut Bacon (cut into small pieces) 140 g
  • Shallot (finely chopped) 2 tbsp
  • Chili Flakes 1 pinch
  • Spinach 220 g

For the Steak

  • High Heat Oil (grapeseed, vegetable, canola) 2 tsp
  • Sirloin Steak 1
  • Kosher Salt as needed
  • Black Pepper (freshly cracked) as needed
  • Garlic Clove (skin on, crushed) 1
  • Thyme (optional) 1 sprig
  • High Heat Oil (or butter, optional) 1 tbsp
  • Fleur de Sel as needed

For the Sauce

  • Extra Virgin Olive Oil 1 ½ tbsp
  • Mixed Mushrooms (thinly sliced or shredded) 115 g
  • Shallots 1
  • Red Wine 120 ml
  • Heavy Cream 120 ml
  • Unsalted Butter 1 tbsp

Tools that you will need

General Equipment

  • Aluminium Foil
  • Large Spoon
  • Medium mixing bowl
  • Paper Towel (as needed)
  • Rubber Spatula
  • Small Mixing Bowl
  • Tongs
  • Tray or Plate
Cooking Step

Cooking Steps Prep Cooking

1. Connect the Cookware

Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol appears on the cooktop. Select Heating Up and Frying and set the temperature to 205°C.

2. Cook the Bacon

Add the bacon to the preheated cookware and cook for 3 minutes or until the bacon is partially rendered and starting to crisp up.

Thick Cut Bacon (cut into pieces)140 grams

3. Cook the Shallots and Chili

Add the ingredients to the bacon, lower the temperature to 150°C and cook for 1 minute or until they begin to soften.

Chopped Shallots (for the spinach)2 Tbsps.
Chili Flakes1 pinch

4. Add and Cook the Spinach

Add the spinach and cook for 1-2 minutes or until wilted.

Spinach220 grams

5. Adjust Seasoning and Remove the Spinach

Turn the burner off and add salt to taste. Transfer to a bowl and hold warm. Wash the cookware before continuing with the recipe.

Kosher Saltas needed
Black Pepperas needed

6. Connect the Cookware

Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 235°C.

7. Measure and Add the Oil

Tilt the pan to coat evenly.

High Heat Oil (grapeseed, vegetable, canola)2 tsps.

8. Dry the Steak

Using a paper towel, thoroughly dry the steak.

9. Season the Steak

Generously season the steak with kosher salt and black pepper.

Kosher Saltas needed
Black Pepper (freshly ground)as needed

10. Add and Sear the Steak

Add the steak to the preheated cookware and sear for 2 minutes or until golden brown.

Sirloin Steak1

11. Flip and Continue Searing the Steak

Flip the steak and continue searing for 2 more minutes or until golden brown.

12. Lower the Temperature and Begin Cooking the Steak

Reduce the temperature to 200°C and without flipping the meat continue cooking for 2 minutes.

13. Flip Again and Finish Cooking the Steak

Flip the steak and continue cooking for 2 more minutes. You may add garlic, thyme and butter or oil to bast occasionally for better flavor.

Garlic Clove (skin on, crushed)1
Thyme1 sprig
High Heat Oil (or butter)1 Tbsp.

14. Remove the Steak

Turn the burner off, then transfer the steak to a paper towel-lined tray or plate and set aside. Allow the steak to rest while you cook the sauce. Drain the excess oil before continuing with the recipe.

15. Connect the Cookware

Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 205°C.

16. Measure and Add the Oil

Extra Virgin Olive Oil1 ½ Tbsps.

17. Add and Cook the Mushrooms

Add the mushrooms to the preheated cookware and cook for 5 minutes or until golden brown.

Mixed Mushrooms (chanterelles, button, king trumpets)

115 grams

18. Cook the Shallots

Add the shallots to the mushrooms and cook for about 1 minute or until slightly translucent.

Chopped Shallots (for the sauce)

2 Tbsps.

19. Reduce the Red Wine

Add the wine and reduce the temperature to 110°C. Cook down the wine for about 2 minutes or until it has evaporated halway down.

Red Wine

120 ml

20. Add and Reduce the Cream

Add the cream and cook for 2 minutes and 30 seconds or until the sauce thickens.

Heavy Cream

120 ml

21. Finish the Sauce

Turn the burner off, then whisk in the butter until fully emulsified.

Unsalted Butter (diced, cold)

1 Tbsp.

22. Slice and Serve

Slice the rested steak and sprinkle some fleur de sel. Serve the steak alongside the spinach and a generous portion of mushroom sauce.

Fleur de Sel

as needed

Finished cooking!

Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!