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Ingredients 1Pc Metropolitan Market US Prime Country Club Sirloin Roast *3lb avg size in the store, call ahead to have cut to any size 3lbs-12lbs Olive Oil enough to drizzle over the roast Taste salt and pepper 3 handfuls Carrots, Onions & Celery large rough chop 1 Spring rosemary 1 bay leaf Sauce: Caramelized Shallot Sauce Ingredients: 3 Shallots julienne 2TBS Olive Oil ½ cup Red Wine 1 container Red Wine Sauce Taste Salt and Pepper Preparation: Preheat oven to 350*F In a b

Ingredients 3 TBSP Olive Oil 1 Shallot Sliced into thin Strips ½ lb Shiitake Mushrooms Sliced Thin ½ lb Cremini Mushrooms Sliced Thin 1 Cup Marsala Wine Sauce 2 tsp Fresh Chopped Thyme 4 Sirloin Fillets ½ Cup Beef Stock Taste Borsari Seasoning 4 TBSP Unsalted Butter cut into 6-8 pieces 1 TBSP Chopped Fresh Chives Preparation: Heat olive oil to medium high in a large skillet. Cook your shallots until they begin to caramelize. Add mushrooms and cook both until the mushroom

Ingredients 4 US Prime Sirloin Filet ½ cup of bleu cheese crumbles Taste Salt and Pepper 1 cloves of garlic minced 2TBS olive oil 2 sprigs each of oregano and thyme leaves chopped 2TBS Fresh Chopped Parsley Port Wine Sauce: 1 Shallot minced ½ cup Port Wine ½ TBS Olive Oil 1 Container More Than Gourmet Red Wine Sauce Taste Salt and Pepper Preparation: Preheat oven to 425* Mix together the herbs and blue cheese. Cut a slit through the middle of each steak, horizontally, a

Ingredients 1 Signature Sirloin (avg 1.5 lbs) Taste Borsari Seasoning 1 Tbl Olive Oil 2 Sprigs Rosemary, Thyme, Parsley - chopped Sauce: ½ Tbl Olive Oil ½ c Red Wine 4 oz Glace de Veau 1clove Garlic - minced ½ pound Shiitake Mushroom - stems removed Preparation: Preheat the grill. Place the chopped herbs, Borsari seasoning and olive oil on a plate and rub mixture all over the steak. Let set in the refrigerator while the grill preheats and the sauce is reducing. Add the olive