Serves 4 to 6.

Note: From "Michael Symon's Carnivore," by Michael Symon.

• 1 (2 lb.) top sirloin steak

• Kosher salt

• 1/2 tsp. sugar

• 2 tbsp. plus 1 tbsp. canola oil, divided

• 1 lb. chanterelle mushrooms, cleaned and sliced

• 1 shallot, sliced

• 2 garlic cloves, minced

• 1 tbsp. fresh thyme leaves

• 1/2 c. dry red wine

• 1 tbsp. soy sauce

• 1 tbsp. grainy mustard

• 1 tbsp. unsalted butter


Season sirloin with 2 teaspoons salt and the sugar, cover and refrigerate overnight.

Remove sirloin from refrigerator and allow to come to room temperature before cooking, about 30 minutes.

Heat 2 tablespoons oil in large roasting pan over medium-high heat. Pat steak dry with paper towel, put meat in pan and cook for 3 to 4 minutes per side, or until browned, for medium rare. If you prefer your steak cooked past medium-rare, cook for an additional minute per side. Move the steak to a plate to rest.

In same pan over medium-high heat, add the 1 tablespoon oil. Add the mushrooms with a pinch of salt and cook, turning once, for 4 minutes, or until caramelized.

Reduce heat to medium, add the shallot, and cook for 1 minute. Add garlic and cook for 1 minute. Pour off any excess fat in pan, add thyme and cook for another minute, or until thyme releases its aroma.

Add wine and let simmer and reduce by half while scraping up the browned bits from the pan with a wooden spoon. Add soy sauce, mustard and butter, and whisk until butter is melted and fully incorporated. Remove from heat and add any juices that accumulated from the plate with the resting sirloin.

To serve, thinly slice sirloin against the grain, put on platter and spoon mushroom sauce over top.