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Sirloin Steak with Basil Cream Sauce
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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.
2 British beef sirloin steaks, from the meat counter
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 leaves. educe the heat and stir in the basil. Season to taste.
3. Meanwhile, cook the pasta according to the pack instructions, then drain thoroughly.
4. Serve the steaks on a bed of tagliatelle, with the cream 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.
Typical values per serving:
This recipe was first published in April 2016.