Ingredients
Serves 2
- Oil
- 1 small sirloin steak per person
- Salt and pepper
- Knob of butter
- ½ shallot, diced
- Handful of mushrooms, sliced
- 1 tsp. dijon mustard
- Dash of Worcestershire sauce
- Dash of brandy
- 1 tbsp. crème fraiche
- 2 tsp. beef stock/chicken stock
- Small bunch of parsley and tarragon, chopped
Method
- Cut the fat off the steak, cover the steak with cling film and beat out the steak to flatten it to around ¼ of an inch.
- Season the meat with salt and pepper.
- Heat a pan over medium to high heat, once hot add a little oil and then add the meat.
- Cook this for about 1-2 minutes on each side.
- Remove it from the pan and allow it to rest while you prepare the sauce.
- Turn the pan down a little, add some butter to the pan along with the shallots and cook for a minute or so and the shallots should have softened.
- Add the mushrooms and cook for another 2 minutes or so.
- Stir in the mustard and dash of Worcestershire sauce.
- Add a drop of brandy and let it flame to burn off the alcohol, once it has cooked for 2 minutes add the crème fraiche, beef stock and herbs.
- Taste and adjust the season.
- Put the meat back in the pan for a few seconds and serve immediately.
- Spoon plenty of the mushrooms and sauce over the steak.
