Sierra Cut Steak with Mushroom-Thyme Sauce

Tempt your palate with this French-inspired braised beef steak served with a rich, luxurious mushroom and herb sauce.

  • 2 hrs
    30 min
  • 4
  • 300
  • 33 g

Ingredients & Cooking


Mushroom-Thyme Sauce:
  • 1 tablespoon butter
  • 2 cups (4 ounces) cremini mushrooms, sliced
  • 1 cup reserved cooking liquid
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon fresh thyme, chopped


  1. Heat oil in stockpot over medium heat until hot. Place beef Sierra Cut Steak in stockpot; brown evenly on all sides. Pour off drippings. Season with pepper.
  2. Add broth; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Remove beef from stockpot; keep warm. Skim fat from liquid and strain. Reserve 1 cup cooking liquid for sauce; set aside.
  3. Cook's Tip: If reserved braising liquid does not measure 1 cup, add water or additional beef broth to equal 1 cup.
  4. Melt butter in same stockpot over medium heat. Add mushrooms; cook 3 to 4 minutes or until mushrooms are tender and starting to brown. Add reserved braising liquid and Worcestershire; bring to a simmer. Combine cornstarch and water. Stir into mushroom mixture; simmer 1 minute or until sauce is thickened. Stir in thyme.
  5. Carve steak into thin slices across grain. Serve with Mushroom-Thyme Sauce.

Safe Handling Tips

Nutrition Information

Butcher Counter

Sierra Steak Square-Cut Chuck Primal

Versatile cut with robust beef flavor and that mimics the appearance of Flank Steak. Use a tenderizing marinade before grilling or broiling.
Beef Checkoff


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