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230g sirloin steak, trimmed of excess fat
1½ tbsp olive oil
¼ tsp sweet smoked paprika
250g chestnut mushrooms, sliced
1 onion, sliced
1 tsp Lea & Perrins Worcestershire Sauce
100ml fresh beef stock
2 tbsp single cream
1 handful flat leaf parsley, roughly chopped
Put a large frying pan over a medium heat. Brush the steak with ½ tbsp oil, season and sprinkle with the smoked paprika. Cook on each side for 2-3 minutes, ensuring the surface of the meat is thoroughly cooked. Lift out of the pan and set aside to rest.
Add another 1 tbsp oil to the pan and add the mushrooms and onion. Add 2 tbsp water and fry for 8-10 minutes, until excess water has evaporated and the vegetables are golden.
Add the Worcestershire sauce and beef stock, simmering until the liquid has reduced by half. Stir in the cream until combined and warmed through, season, then take off the heat. Slice the steak thickly and add to the sauce with any resting juices drizzled over. Sprinkle with the parsley and serve with tagliatelle, noodles or a green salad, if liked.
Try dusting the steak with new Cooks’ Ingredients Porcini Mushroom Powder for a more intense flavour.
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