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Sirloin Steak with Mustard and Crème Fraîche Sauce
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Mouthwatering steaks are served with a mustard and crème fraîche sauce in this quick but sophisticated supper dish.
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.
Why not enjoy a glass of beer with your steak? Try full flavoured Ale from Yorkshire.
Typical values per serving:
This recipe was first published in October 2007.
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