Beef Sirloin With Pan Fired Mushrooms is a dish of delicate flavours that are perfect. The sirloin is cooked fast to keep its flavour with basic seasoning to prevent loosing its originality. The pan fried mushrooms take on the juices from the steaks with the heavy cream building the body the sauce needs. All together a lovely main dish served with rice or seasonal vegetables.
Beef Sirloin with Pan Fried Mushrooms
- Season the steaks with salt and ground pepper on both sides.
- Place a heavy pan over a medium high heat and add 2 tablespoons of butter and the sliced cloves of garlic. Melt the butter.
- Once melted, add the seasoned steaks to the pan and cook until its how you like your steak cooked.
- Basically medium rare is about 4 minutes per side.
- HINT: do not over crowd the pan as the steaks become steamed not fried.
- Once cooked how you like them, remove the steaks from the pan and put to one side, covered until all cooked,
The Mushroom Sauce
- Using the same pan, add the remaining butter and melt again over a medium – high heat.
- Add the sliced mushrooms and season with the salt and ground pepper.
- Fry for a few minutes until softened.
- Add the beef broth (shop brought) and cook for a further couple of minutes.
- Add the heavy cream and continue to cook for about 2 minutes until fully heated. The sauce should start to thicken as well.
- When to your liking, place the steaks on a warmed plate with mushroom sauce over the top.
- Sprinkle the chopped fresh parsley on top and serve with rice or seasonal vegetables.