1 Signature Sirloin (avg 1.5 lbs)
Taste Borsari Seasoning
1 Tbl Olive Oil
2 Sprigs Rosemary, Thyme, Parsley - chopped
½ Tbl Olive Oil
½ c Red Wine
4 oz Glace de Veau
1clove Garlic - minced
½ pound Shiitake Mushroom - stems removed
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 oil to the pan and sauté the shiitake mushrooms once cooked
Add the garlic and cook until aromatic.
Add the glace de veau and red wine and let the sauce reduce to less than half.
Cook the steak on the grill for about 15-18 minutes or until done.
Remove and let rest for a few moments before slicing and serve with the shiitake sauce.