Pan‑Seared Sirloin with a Creamy Mushroom Sauce
Juicy sirloin steaks basted in thyme‑butter, served with a rich mushroom and cream sauce. Perfect with chips or buttery mash.
Ingredients
- 2 sirloin steaks
- 1 tbsp light olive oil
- 25 g butter
- 2 thyme sprigs
For the sauce
- 50 g butter
- 2 small shallots finely chopped
- 1 garlic clove finely chopped
- 200 g chestnut mushrooms sliced
- 1 tbsp Worcestershire sauce
- 150 ml beef stock
- 100 ml double cream or crème fraîche
- small handful of parsley finely chopped
- chips or buttery mash to serve
Instructions
- Rub each steak with olive oil, then season generously with salt and pepper. Heat a heavy skillet or cast‑iron pan over very high heat until it just starts to smoke.
- Carefully lay the steaks in the hot pan. Add 25 g butter and the thyme sprigs to one side. Cook the steaks 1–2 minutes per side for rare, 3–4 minutes for medium, or 5–6 minutes for well done. As they cook, tilt the pan slightly and spoon the foaming butter and thyme over the steaks to baste.
- Transfer the steaks to a warm plate or board with a slight groove to catch the juices, and let them rest while you make the sauce.
- Return the same pan to medium heat, keeping any butter and thyme left behind. Add 50 g butter. Once it melts and sizzles, add the chopped shallots and fry for about 2 minutes.
- Stir in the garlic and sliced mushrooms, then turn up the heat and cook for another 2–3 minutes until the mushrooms have softened.
- Stir in the Worcestershire sauce, then add the beef stock. Bring to a boil and cook until the liquid has halved.
- Lower the heat and stir in the double cream (or crème fraîche). Let it simmer gently until the sauce is thick and silky. Taste and adjust seasoning with salt if needed. Remove and discard the thyme sprigs.
- Nestle the rested steaks back into the sauce and spoon a little over the tops. Scatter with chopped parsley if you like. Serve straight from the pan alongside chips or buttery mashed potatoes. Enjoy!