Seared Sirloin with Oven Roasted Mushroom and Stilton Sauce
Ingredients
- 50 g butter
- 1 tbsp olive oil
- 2 x 150 g Aberdeen Angus beef sirloin steaks
- salt and black pepper
- 2 whole shallots finely chopped
- 1 tbsp flour
- 300 ml red wine
- 100 g Oven Roasted Mushroom Pate
- 50 g stilton
- 150 ml single cream
- 1 tbsp parsley chopped
- chunky chips to serve
Instructions
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Heat half of the butter with the olive oil in a frying pan until sizzling, then add the steaks, seasoning with a little salt and pepper. Fry on each side over medium high heat according to taste; 2-3 minutes each side for rare, 4 minutes each side for medium or 5-6 minutes each side for well done steak.
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Remove the meat from the pan, cover with foil and set aside to rest.
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Add the remaining butter to the frying pan and sauté the shallots until lightly browned.
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Sprinkle the flour over the shallots and cook for 1-2 minutes stirring continuously. Gradually add the red wine, bring to the boil and simmer rapidly until reduced by half and slightly thickened.
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Stir the mushroom pate through the reduced sauce until well mixed together. Crumble in the Stilton and pour in the cream to give a thick pouring sauce. Season to taste.
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Slice the steaks into thin strips and arrange on a large serving platter. Pour over a little of the sauce and serve any remaining separately in a jug. Sprinkle over chopped parsley to garnish, and serve with chunky chips.