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.

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Time: 30 Min · Level: Easy · Makes 2