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  • 4 (4 oz.) Top Sirloin Steaks
  • 1 lb. assorted mushrooms
  • 1/2 lb. butter
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • salt and pepper
  • Source Olathe North High School Culinary Program Submission


Duxelle is a classic French preparation of mushrooms that are finely minced. Clean the mushrooms and mince very fine, this can be done in a food processor. You don't want a mushroom paste but you do want it pretty close, very fine pieces. Use one tablespoon of the butter in a pan over high heat to cook the mushrooms. Once the mushrooms are cooked, season with salt and pepper and add the garlic and cook another minute. Add rest of the butter and melt. When the butter is completely melted, remove the pan from the heat and let cool. Transfer the duxelle mixture onto a sheet of plastic wrap. Fold one side of the plastic over and roll the duxelle into a log. Twist the ends like a tube of sausage and refrigerate until firm. Pan sear your steaks on high heat for four minutes, turn the steak and place a slice of the duxelle on top and place the whole pan into a five hundred degree oven for five minutes. Spoon the duxelle over the steaks for service