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    Sirloin Steak with Basil Cream Sauce

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    Sirloin Steak with Basil Cream Sauce

    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.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 20 minutes
    • Total time: 20 minutes to 30 minutes 30 minutes


    • 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


    1. 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.
    2. 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.
    3. Serve the steaks on a bed of pappardelle or tagliatelle, with the sauce poured over the top.

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    Cook's tips

    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.


    Average user rating

    4 stars