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