Season the Certified Angus Beef sirloin with salt and black pepper. Heat a skillet over medium-high heat and add a little olive oil. Sear the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Remove from skillet and let it rest.

Cooking the Mushrooms

Pan Roast the Mushrooms

In the same skillet, add olive oil and sauté the minced garlic for about 30 seconds. Add the cremini mushrooms, salt, and black pepper. Cook until the mushrooms are browned and tender, about 5-7 minutes. Remove from heat and set aside.

Making the Madeira Sauce

Prepare the Creamy Madeira Sauce

In the skillet, melt the butter and sauté the minced shallots until translucent. Add the Madeira wine and simmer until reduced by half. Stir in the heavy cream and fresh thyme, cooking until the sauce thickens. Season with salt and black pepper to taste.

Plating

Serve the Dish

Slice the rested sirloin and plate it. Top with the pan-roasted cremini mushrooms and drizzle the creamy Madeira sauce over the top. Serve immediately.