Petite Sirloin with Raspberry Cream Sauce


I made this for my husband and I for Valentines Day. It would be great for any special occasion.


This is a very forgiving recipe that can be made for any number of guests. This is for a service of two; simply adjust as needed. I served this over roasted asparagus, however, any vegetable, pasta or grain could be used or none at all.


  • 2 petite sirloins
  • 2 tablespoons butter
  • 1-2 tablespoon olive oil
  • 1 1/2 cups fresh raspberries
  • 6 green onions, sliced
  • 8 oz. cremini mushrooms, sliced
  • red wine with raspberry notes in flavor
  • 1 1/2 cups heavy cream
  • Herbs de Provence, to taste
  • salt and pepper to taste


In a large saucepan, saute the mushrooms in the butter until tender; if pan becomes too dry, add olive oil as needed. Remove the cooked mushrooms to a bowl and set aside. Salt and pepper the steaks on both sides and allow them to come to room temperature. Heat pan that the mushrooms were cooked in over medium-high heat, leaving the butter/oil in pan. When pan is hot, add the steaks and sear on both sides, cooking about 4 minutes on each side for medium rare. Remove the steaks from pan to a plate and cover with foil to allow them to rest. Reduce the temperature to medium and place the same pan that the steaks were cooked in over heat with the mushrooms and onions. Quick saute the onion mixture until onions are just fragrant. Pour into the pan, off the heat, the red wine, about 1 1/2 cups. Place back over heat and raise temperature to medium-high , bring to simmer and reduce by half. Add the heavy cream and bring to a simmer along with 1 cup fresh raspberries and Herbs de Provence, to taste. Continue cooking until thick and berries have cooked down. Adjust the salt and pepper, if needed. Place steaks on serving plate and top with the sauce; garnish with remaining fresh raspberries.