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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.
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:
This recipe was first published in September 2006.