Top Sirloin with Caramelized Shallots and White Wine Reduction

This French inspired recipe consists of a hearty steak topped with sweet and rich caramelized shallots. The white wine reduction accentuates both of the steak and shallot flavors and keeps the dish from being overwhelmingly rich. We suggest pairing this with a herbed salad! 


  • olive oil or 100% grass-fed beef schmaltz from KOL Foods
  • 2, 100% grass-fed kosher top sirloin steaks from KOL Foods
  • sea salt
  • freshly ground pepper
  • 3 large shallots, peeled and sliced
  • 1 large clove garlic, peeled and minced
  • 6 oz crimini mushrooms, thinly sliced
  • 3 Tablespoons 100% grass-fed beef schmaltz from KOL Foods or olive oil
  • 1/4 cup white wine
  • 1 Tablespoon chopped chives (for garnish)

Preheat oven to 300 degrees and place rack in center of oven.

Prep all ingredients so they are ready to go when needed.

Sprinkle both sides of steak with sea salt and pepper.

Place cast iron skillet or other heavy pan on medium/high heat and allow to heat for several minutes.

When pan is hot add enough olive oil or fat to generously coat bottom of pan.

When oil or fat is hot, sear the steak for 3 minutes each side. Place steaks in an oven safe dish and place in oven for 5 minutes to rest.

While steak is in oven:

Add 2 tablespoons schmaltz to the hot steak pan, add shallots and turn heat down to medium.

Sauté, stirring frequently for three minutes, loosening any browned bits from the pan with spatula or spoon.

Add mushrooms and garlic, stirring until mushrooms release most of their juices (usually around five minutes (steaks should be out of the oven by now for medium rare)

Carefully add white wine to pan and sauté for 1 more minute, stirring. Sprinkle with a little sea salt and pepper.

Top steaks with shallots, mushrooms and white wine reduction. Garnish with chives.

Serves 2