Steak with Mushroom Sauce


When making cream based or light sauces, be aware that mushrooms can stain the sauce an unattractive grey colour. Portabellini mushrooms, on the other hand, are a good variety to use in this case.

  • 2 nicely matured sirloin steaks
  • 1 tbsp butter
  • 2 garlic cloves, chopped
  • 250g mushrooms (I used Portabellini and porcinis, but any combination is fine)
  • a generous tot of Madeira or sherry
  • 227ml of double thick cream
  • 1 tbsp fresh thyme, coarsely chopped

Melt the butter in a pan and gently fry the mushrooms, thyme and garlic for about 4 minutes then add the sherry and allow to cook for a further 4 minutes. Remove from the heat and set aside until the steaks are done. Preheat a griddle pan until it is smoking, lightly baste the steaks in olive oil and fry for 2 to 3 minutes on each side if you enjoy them medium to rare. Serve with the mushroom sauce and roasted cherry tomatoes and potato wedges.

Cabernet Sauvignon complements this dish.

To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za

Time: 30 Min · Level: Easy · Makes 2