Cattle Corner: Crumb-Crusted top Sirloin with Bourbon Sauce

This year’s Tehama County Cattlemen’s Winter Dinner is Saturday at the Tehama District Fairgrounds. Former Tehama Co. Cattlemen’s President Tony Turri, right, meets with former California Cattlemen Association officers, Executive Vice President Matt Byrne, First Vice President Kevin Kester, and President Tom Talbott, DVM prior to the 2010 Winter Dinner.


Crumb-Crusted top Sirloin with Bourbon Sauce is from

Makes 6 to 8 servings. 

Total preparation and cooking time: 1–1/4 hours.


  • 1 boneless beef top sirloin steak, cut 2 inches thick (about 2 to 2-1/2 pounds).
  • 1 garlic clove, minced.
  • 1/4 teaspoon pepper.
  • 1/2 cup soft whole wheat bread crumbs.
  • 2 tablespoons chopped fresh parsley.
  • 1/2 cup ready-to-serve beef broth.
  • 2 tablespoons bourbon.
  • 1/4 cup half-and-half.
  • Pepper.


1. Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef steak. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture.

2. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast steak in a 425’F oven 25 minutes. Continue roasting 15 to 20 minutes for medium rare to medium doneness.

3. Remove steak when meat thermometer registers 135’F for medium rare; 150’F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10’F to reach 145’F for medium rare; 160’F for medium.)

4. Meanwhile prepare Bourbon Sauce. Add broth and boubon to roasting pan; bring to a boil over medium heat, stirring until browned bits attached to pan are dissolved. Boil 2 minutes. Add half-and-half bring to a boil.  Season with pepper, as desired. Keep warm.

5. Carve steak into slices. Spoon sauce over beef.

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