Seared Sirloin with Oven Roasted Mushroom and Stilton Sauce
- 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
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.
Remove the meat from the pan, cover with foil and set aside to rest.
Add the remaining butter to the frying pan and sauté the shallots until lightly browned.
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.
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.
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.