Ingredients

  • 2x 150g sirloin steak
  • 25g butter, cubed
  • Salt and pepper
Sauce:
  • 200g mix chanterelles, trompets, girolles
  • 1 shallot, peeled and sliced
  • 50 ml brandy
  • 1 tsp Worcester sauce
  • 1 tsp Dijon mustard
  • 100ml veal stock
  • 50ml double cream
  • Few sprigs tarragon
To serve:
  • Watercress

Method

Heat a non-stick fry pan to hot, season the steaks, melt the butter, when foaming, add the steaks and cook for 2 minutes, then flip over and cook for 1 minute.

Dice 1 shallot finely, and dice the mushrooms.

Rest the steaks on a warm plate.

Add the shallots to the steak pan and cook for 1 minute, add the mushrooms, and cook for a further minute.

Add the brandy and then flame with a match. Add the stock, bring to the boil, then add mustard, Worcestershire sauce and double cream. Simmer gently, add tarragon and season.

Add the juices from the rested steak to the sauce.

Serve the steaks with watercress on the side, spoon over sauce.

Ingredients

  • 2x 150g sirloin steak
  • 25g butter, cubed
  • Salt and pepper
Sauce:
  • 200g mix chanterelles, trompets, girolles
  • 1 shallot, peeled and sliced
  • 50 ml brandy
  • 1 tsp Worcester sauce
  • 1 tsp Dijon mustard
  • 100ml veal stock
  • 50ml double cream
  • Few sprigs tarragon
To serve:
  • Watercress

Method

Heat a non-stick fry pan to hot, season the steaks, melt the butter, when foaming, add the steaks and cook for 2 minutes, then flip over and cook for 1 minute.

Dice 1 shallot finely, and dice the mushrooms.

Rest the steaks on a warm plate.

Add the shallots to the steak pan and cook for 1 minute, add the mushrooms, and cook for a further minute.

Add the brandy and then flame with a match. Add the stock, bring to the boil, then add mustard, Worcestershire sauce and double cream. Simmer gently, add tarragon and season.

Add the juices from the rested steak to the sauce.

Serve the steaks with watercress on the side, spoon over sauce.