Fustini's Oils and Vinegars
Swissed Steak

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Swissed Steak


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Swissed Steak

Submitted by Corporate Chef Andy Stewart



  • 5 pounds top sirloin, trimmed of excess fat
  • 1 teaspoon salt plus more as needed
  • 1 teaspoon pepper
  • 4 tablespoons flour plus more for the sauce
  • 2 tablespoons butter - plus 3 tablespoons softened for the sauce
  • 2 tablespoons Fustini’s Herbs de Provence Olive Oil
  • 2 large onions, sliced
  • 16 ounces button mushrooms
  • 1/8 teaspoon ground cloves
  • 1 bay leaf
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon ground thyme
  • 1 teaspoon sweet paprika plus more for garnish
  • 2 cup beef stock
  • 1 cup sour cream
  • Pearl onions, peeled, boiled, and sautéed in butter


Step 1. 

Place sirloin on plastic wrap.  Sprinkle one side with 1/2 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons flour and pound with the rough side of a meat mallet.  Turn the meat over and sprinkle the other side with salt, pepper, and flour and pound that side to tenderize without destroying. Heat 2 tablespoons butter and the Fustini’s Herbs de Provence EVOO in a large heavy bottom pan with tight fitting lid over moderate heat and add the meat when hot.  

Step 2. 

Brown the meat on both sides and remove from the pan.  Add the onions and sauté for several minutes stirring frequently.  Divide the mushrooms in half and slice one half. Add the sliced mushrooms to the onions and cook until browned - 5 minutes - stirring occasionally.  Place meat back in pan and add ground cloves, a bay leaf, ground marjoram, thyme, paprika and beef stock and bring to a simmer over low heat. Cover and keep simmering over low heat until fork tender - 2 1/2 to 3 hours.  

Step 3. 

Remove meat from pan and keep warm.  Bring liquid to a simmer over medium heat.  Mix 3 tablespoons softened butter with 2 -3 tablespoons flour and add a little at a time to the simmering liquid to thicken. ( You may have to add more of this mixture to get to the desired thickness).  Add the sour cream and bring to a simmer once again.

Step 4. 

Sauté the other half of the mushrooms whole in some butter and Fustini’s Herbs de Provence EVOO.

To serve, slice the meat against the grain if necessary and place on a service platter.  Spoon some sauce over the top and garnish with sautéed mushrooms, pearl onions, and sprinkle with paprika.

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