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Serves 4
4 / 180gm sirloin steaks, trimmed and dried
Trace of olive oil salt & pepper
Sauce
½ brown onion finely chopped
2 cloves crushed garlic
2 tbsp Olive oil
200gm mixed mushrooms, field, Swiss brown or portabella
2 tbsp chopped thyme
1-cup beef stock
½ cup full cream or ¼ cup sour cream (optional)
¼ cup chopped Italian parsley / season to taste
Season with salt & pepper
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Heat the pan or ribbed grill until hot and give it a little squirt with olive oil, just to glaze the cooking surface. Place oiled side down first and leave it alone until the juices rise. Once the juices appear on top of the steak is when you make your first turn. Repeat this step to your liking.
Allow the steaks to rest after cooking. Using a 2L saucepan, sauté onion & garlic in olive oil for 4 minutes on a medium heat. Add mixed mushrooms and sauté until most of the moisture has reduced. Add herbs and stock and reduce volume by half. Add cream reduce until thick, garnish with a sprinkle with parsley on top. Pour equal amounts on each steak then take in the praise.
Tips:
Use the best quality meat possible
Trim all fat off
Pat dry with kitchen paper like you would with fish
Using a heavy based ribbed grill or skillet pre-heated slowly until hot
Rub & season only side with Olive oil or grape seed oil
Donft over crowd the steaks, leave 1cm between each steak
Turn meat over when the juiced start to rise up. (Light pink) |
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