Sirloin Steak with Mustard and Crème Fraîche Sauce
Mouthwatering steaks are served with a mustard and crème fraîche sauce in this quick but sophisticated supper dish.
Serves: 2
Ingredients
2 x 225g Aberdeen Angus sirloin steaks,from the meat service counter
2 tsp olive oil
1 shallot, finely chopped
3 tbsp dry white wine
4 tbsp half-fat crème fraîche
2 tsp wholegrain mustard
1 tbsp chopped fresh flat-leaf parsley
Method
- Heat the oil in a heavy-based frying pan over a high heat. Season the steaks then cook in the pan for 2-3 minutes on each side (for rare), 4 minutes on each side (for medium) or 6 minutes on each side (for well done). Place the steaks on a plate and cover with foil to keep warm for 5 minutes.
- Add the chopped shallot to the pan and cook for 1 minute until softened. Add the wine and let it bubble, scraping up any sticky bits from the bottom of the pan. Cook for 30 seconds, or until reduced to about a tablespoon of liquid. Add the crème fraîche and mustard, season to taste and stir in the parsley.
- Place the steaks on 2 warmed plates and pour the sauce over. Serve with new potatoes and stir-fried curly kale with chestnuts (see Cook's tip).
Cook's tips
For a simple vegetable accompaniment, blanch
100g washed curly kale until just tender, then drain well.
Stir-fry in butter or olive oil with 50g Merchant Gourmet Whole Chestnuts, chopped. Season to taste.
See waitrose.com/howto for more advice on cooking steak.
Drinks recommendation
Why not enjoy a glass of beer with your steak? Try full flavoured Ale from Yorkshire.