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Sirloin Steaks with Mushroom Sauce
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Tender, sirloin steaks are served in a rich, velvety sauce with Portabellini and chestnut mushrooms.
Serves: 2
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.
Beef and claret are a traditional match, with intense, blackcurrant notes.
Typical values per serving:
Energy |
3234.232kJ 773.0kcal |
---|---|
Fat | 58.3g |
Saturated Fat | 31.3g |
Sugars | 1.7g |
Salt | 0.5g |
This recipe was first published in Fri Sep 01 01:00:00 BST 2006.
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