Sirloin Steak with Mushroom Sa

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Sirloin steak fillet		200-250g
Salt & pepper		2 pinches each
Vegetable oil		1 tbsp
Garlic		1 clove
Onion		1/4
Mushrooms (medium)		6-8
Vegetable oil		1 tbsp
Butter		1 tbsp
White wine		150ml
Stock cube		3/4
Hot water		300ml
Double cream		80ml

Method

Prep

10min

Cook

10min

Remove the excess fat and sinews from the steak and score randomly into the meat. Sprinkle liberally with salt & pepper on both sides and keep aside for 5 minutes.

Put the removed fat and vegetable oil in a large frying pan on high heat. Add the steak and fry for 3 minutes on each side.

I added potatoes and carrots this time, frying alongside the steak in the same pan.

When both sides of the steak are nicely browned, remove and wrap in scrunched foil.

Make the sauce:when the potatoes and carrots are cooked, remove them to a plate. In the same pan, add the vegetable oil and butter on medium heat.

Add the roughly sliced onions and mushrooms and fry. Add the finely chopped garlic.

When the mushrooms are cooked and brown, add the white wine and cook off the alcohol. Add the stock cube in water.

When the sauce has reduced to half, add the double cream and cook further. Add the steak juice from the foil to the pan.

Season the sauce with salt & pepper. Put the steak on a plate and pour over all the sauce, it's ready to serve.

Tips & Note

Make sure to remove the steak sinews before cooking or it will shrink and become too firm. You can use either a beef or chicken stock cube. You could also add 1 tbsp wholegrain mustard to the sauce if you like.

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