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Fareway

Servings: 4

Total Time: 40 minutes

  • 1 Top Sirloin Petite Roast, cut into medallions
  • 3 tsp lemon pepper
  • 2 tsp olive oil
  • 3 Tbsp fresh parsley
  • 1 Tbsp olive oil
  • 8 oz sliced mushrooms
  • 2 Tbsp onion, chopped
  • 2 Tbsp brandy
  • 1/2 cup whipping cream
  • 2 tsp Worcestershire sauce

Directions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  2. Add mushrooms and onions; cook and stir 3 minutes or until tender. Remove from skillet and set aside.
  3. Press lemon pepper evenly onto beef medallions.
  4. Place beef in the skillet; cook 4 to 6 minutes for medium rare (145°F) to medium (160°F) doneness, cooking in batches if necessary.
  5. Remove and keep warm.
  6. Add brandy to skillet; cook and stir over medium heat until browned bits on the bottom of the skillet are dissolved.
  7. Stir in cream and Worcestershire sauce.
  8. Add mushrooms and cook until sauce is slightly thickened.
  9. Add beef; sprinkle with fresh parsley, if desired.
For more information on the Top Sirloin Petite Roast click here!

Nutrition

465 calories; 23 g fat; 151 mg cholesterol; 23 mg sodium; 5 g carbohydrate; 0 g fiber; 56 g protein

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