Tender sirloin steaks are served with a fragrant, creamy basil sauce in this special speedy recipe. Shred and add the basil at the last minute to retain its flavour and colour.
Sirloin Steak with Basil Cream Sauce
- 2 British beef sirloin steaks
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 2 shallots, finely chopped
- 100ml dry white wine
- 2 tomatoes, skinned, deseeded and chopped
- ½ x 200ml tub half fat crème fraîche
- 20g pack fresh basil
- Season both sides of the steaks with freshly ground black pepper. Melt the butter and oil in a medium frying pan over a moderate heat and fry the steaks for 4-5 minutes for rare, 8-10 minutes for medium and 10-12 minutes for well-done meat, turning once during cooking. Remove from the pan, trim any excess fat if you prefer and keep the steaks warm.
- Add the shallots to the pan and cook for 2-3 minutes until softened, then pour in the wine, bring to the boil and reduce by half. Stir in the tomatoes and crème fraîche and simmer for 1-2 minutes, while you shred the basil. Reduce the heat and stir in the basil. Season to taste.
- Serve the steaks on a bed of pappardelle or tagliatelle, with the sauce poured over the top.
To skin the tomatoes, cut a small cross in the base, place in a bowl and pour boiling water over. Cool slightly. The skins will then be easy to peel.
To shred the basil, roll up the leaves and, with a sharp knife, cut into thin strips.
- Preparation time: 10 minutes
- Cooking time: 10 minutes to 20 minutes
- Total time: 20 minutes to 30 minutes
Typical values per serving:
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This recipe was first published in March 2005.