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    Sirloin Steak with Mustard and Crème Fraîche Sauce

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    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.

    • Preparation time: 5 minutes
    • Cooking time: 6 minutes to 14 minutes
    • Total time: 11 minutes to 19 minutes 20 minutes

    Serves: 2


    • 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


    1. 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.
    2. 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.
    3. 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).

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    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.


    Average user rating

    4 stars