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    Sirloin Steaks with Mushroom Sauce

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    Sirloin Steaks with Mushroom Sauce

    Tender, sirloin steaks are served in a rich, velvety sauce with Portabellini and chestnut mushrooms.

    • Organic
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 18 minutes
    • Total time: 20 minutes to 28 minutes 30 minutes

    Serves: 2


    • 15g organic unsalted butter
    • ½ tbsp organic olive oil
    • 2 x Waitrose Organic British Sirloin Steaks
    • 2 cloves organic garlic, crushed
    • ½ x 250g pack organic chestnut mushrooms, sliced
    • ½ x 250g pack organic Portabellini mushrooms, peeled and sliced
    • ½ x 300g pot Joubère Organic Beef Stock
    • ½ x 227ml pot Yeo Valley Organic Double Cream
    • ½ x 20g pack fresh organic curly parsley, chopped


    1. Heat the butter and oil in a large frying pan and cook the steaks for 2-3 minutes on each side (rare), 4 minutes on each side (medium) or 6 minutes on each side (well done). Place on serving plates and cover with foil to keep warm.
    2. Reduce the heat, add the garlic and mushrooms to the pan, and cook for 3-4 minutes, stirring occasionally.
    3. Pour over the stock and leave to bubble for 2 minutes, until it has reduced slightly. Stir in the cream and heat until it bubbles. Add the parsley to the sauce and season to taste.
    4. Pour some of the sauce over the steaks and serve with organic new potatoes and fresh green organic beans. Any additional sauce can be served separately.

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    Cook's tips

    You could replace the stock with sweet sherry or Madeira, or for a lower-fat alternative, use a 200g tub half fat crème fraîche instead of double cream.

    Drinks recommendation

    Beef and claret are a traditional match, with intense, blackcurrant notes.


    Average user rating

    4 stars