Glentender Aberdeen Angus Sirloin, Champ, Wild Mushrooms

This classic dish of steak, mashed potatoes and mushrooms never fails to impress.


  • 4 300g sirloins
  • 400 g mixed wild mushrooms (chanterelles, girolles)
  • 400 g blanched green beans
  • 100 ml red wine sauce
  • malden sea salt
  • fresh white pepper
  • for the champ:
  • 1 kg peeled piper potatoes
  • 200 g scallions chopped
  • 200 g butter
  • 200 ml milk
  • salt and pepper


  1. Chop potatoes evenly, about 2.5cm thick. Place in a pan, rinse, then cover with water adding a generous amount of salt (1 tablespoon per litre).
  2. Bring to the boil then simmer. Cook until soft. Strain the potatoes then leave for a few minutes. Boil the milk with half of the scallion's and season.
  3. Mash the potatoes and add the butter and milk. Add the raw scallions for texture. Keep warm.
  4. Place a pan on the heat until very hot. Season the beef. Add a splash of oil to the pan and sear the beef for 2 minutes each side. Add a touch of butter towards the end of cooking. Remove and rest on a baking tray for 4 minutes.
  5. Cook the wild mushrooms in a pan with butter and garlic and finish with tarragon.
  6. To serve:
  7. Reheat the sirloin for a minute- add a generous amount of champ, place the mushrooms over the beef and pour the sauce.


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