Sirloin Steaks with a Whisky and Mushroom Sauce
By not-recognizedThis creamy mushroom sauce is given a welcome kick by a dash of whisky, making it the perfect partner for juicy sirloin steak.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
8 total- 2 sirloin steaks
- 150 ml of beef stock, hot
- 15 ml of olive oil
- 100 g of chestnut mushrooms, sliced
- 2 garlic cloves, peeled and finely chopped
- 45 ml of whisky
- 75 ml of double cream
- 2 tbsp of chives, freshly chopped
Method
5 stepsStep 1
Heat the oil in a large non-stick frying or griddle pan, season the steaks, brush with oil on both sides and cook according to your preference.
Step 2
For rare steaks, cook for 2 minutes on each side, for medium, 4 minutes on each side and for well done steaks cook for 6 minutes on each side.Transfer to warm serving plates and cover loosely with foil to keep warm.
Step 3
Reduce the heat under the pan and add the mushrooms and garlic.
Step 4
Cook for 3 minutes, stirring occasionally. Add the stock, increase the heat and boil for 3 minutes until slightly reduced. Add the whisky and cream and reduce for a further 3-4 minutes until the sauce is slightly thickened. Stir in the chives.
Step 5
Serve the steaks with the sauce and seasonal vegetables.