Sirloin steak with creamy mushroom sauce

Sirloin steak with creamy mushroom sauce

Simply fried sirloin steak with fries already tastes great paired with any Bordeaux. But with this creamy mushroom sauce on the side, it becomes a feast all the way. - TEXT JOLANDE VOS | IMAGE ISTOCKPHOTO.COM

Preparation 25 minutes

This is what you need (4 people):

  • 3 shallots, peeled
  • 300 g chestnut mushrooms, cut into quarters
  • 2 cloves of garlic, peeled
  • 25 g butter
  • 150 ml forest mushroom stock (from tablet)
  • 200 ml of cooking cream
  • salt, freshly ground pepper
  • sirloin steak 2 pieces à 250 g (room temperature)
  • 50 g butter
  • salt, freshly ground pepper
  • Extra: aluminium foil, food processor or blender, hand blender

This is how you make it:

First, make the mushroom sauce so that it is ready. To do this, put shallots, mushrooms and garlic in a food processor or blender and process on a coarse grind setting. Heat the butter in a saucepan. Add the ground mushroom mixture and cook, stirring, for about 3 minutes. Then add the stock and cook for a few minutes. Finally, then add the cooking cream. Keep stirring in between and wait for the sauce to start boiling. The sauce should not be too thin, so if it is, cook a little longer to thicken. Remove from the heat and puree the mixture with a hand blender until smooth. Season to taste with salt and pepper.

First, let the meat come to room temperature for about 30 minutes. Season the pieces of meat on one side with freshly ground pepper and salt. Put the frying pan on a medium-high heat. Then melt the butter in the pan and wait until it is golden brown in colour. Now place the sirloin steaks in the pan, on the side you just seasoned. Fry the sirloin steaks to make them medium rare get about 3 minutes per side over medium-high heat. Remove the meat from the pan, wrap loosely in aluminium foil and let rest for about 5 minutes. Halve the meat and divide the sirloin steaks among 4 warm plates. Spoon some mushroom sauce on the side if necessary. Delicious with potatoes from the oven and a green salad.


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