Sirloin steak with mushroom sauce recipe
Egg free, Gluten free, Nut free
- 4 sirloin steaks (200g each)
- 1 teaspoon vegetable oil
- Salt and pepper
- 50g butter
- 2 shallots, peeled and finely sliced (or half a small brown onion)
- 2 cups button mushrooms, sliced
- 2 cloves garlic, finely sliced
- 1 tablespoon Gravox Traditional gravy powder
- ½ cup boiling water (or stock)
- ½ cup thickened cream
- ¼ cup parsley
Cook steaks to your liking and wrap in foil to rest the meat.
Combine Gravox and boiling water, stir to remove lumps and put to the side.
Melt butter in a large saucepan over high heat; once bubbles appear add shallots, mushrooms, salt and pepper.
Stir to combine and sauté until soft (approx 3-4 minutes)
Add garlic, sauté for 1-2 minutes.
Add Gravox mixture followed by cream.
The high temperature will reduce this into a thick sauce in about 3-4 minutes. Stir occasionally.
Remove from heat; add parsley and extra juices from your rested steak.
Pour over cooked steaks and serve.
- Always rub oil onto the steak instead of heating it in the pan, this way you will concentrate all the heat on your meat using less oil.
- When cooking steaks you want a VERY hot temperature and DON’T keep poking at the meat. Once it is cooking only touch it to turn the meat.
- I served the steaks with the classic mashed potatoes and steamed beans – it’s a fantastic combo that compliments the creamy sauce.
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.