Steak with Mushroom Sauce
& Chive Mash
Cooking Time: 15 mins
Preparation Time: 10 mins
Servings: 4
A hearty and tasty traditional meal, ideal for pub and restaurant menus.
Ingredients:
For the Sauce:
100ml Recipere Beef Bouillon
50ml Kerrymaid Whipping Cream
4 Sirloin steaks, trimmed
salt and freshly ground black pepper
200g Sliced mushrooms
1 tsp Olive oil
2 tbsp Butter
2 Shallots finely chopped
100ml Red wine
For the Mash
4 Large potatoes, peeled and diced
100ml Kerrymaid Double Cream
large knob of unsalted butter
1 tbsp Fresh chives, chopped
salt and freshly ground black pepper
Method:
1. Bring a pan of water to the boil and blanch the potato for 6-8 minutes, or until
tender.
2. Drain the potatoes and return to the pan. Add the cream and butter and mash together
until smooth. Stir in the chives.
3. Season the steak with salt and pepper.
4. Heat the oil in a frying pan and fry the steak for two minutes on each side (or
until cooked as required).
5. Put on a plate to rest.
6. Sauté the shallots and the mushrooms in the same pan.
7. Deglaze with the red wine and reduce by half.
8. Add the Aromont Beef Stock and reduce.
9. Add the cream, simmer and correct the seasoning as required.
10. Spoon the chive mash to a serving plate and then serve the steak alongside.
Pour the sauce over the steak.