Indulge in a rich and satisfying sirloin steak, perfectly seared and smothered in a luscious, creamy mushroom sauce. This one-pan wonder is packed with protein and umami, making it an irresistible meal that's surprisingly simple to create!
about 250g each
finely chopped
finely chopped
sliced
finely chopped (optional)
Remove the sirloin steaks from the fridge and allow them to come to room temperature for about 30 minutes. Rub the steaks with olive oil and season generously with salt and black pepper.
Place a large non-stick or heavy cast iron pan over a very high heat until it is smoking hot. Carefully lay the seasoned steaks in the pan. Add 25g of butter and the thyme sprigs to the side of the pan.
Sear the steaks on each side for 1-2 minutes for rare, 3-4 minutes for medium, or 5-6 minutes for well done, depending on your preference and steak thickness. Baste the steaks with the foaming butter and thyme as they sear. Once cooked, remove the steaks from the pan and let them rest on a warm plate or board with a gutter to catch the juices.
Finely chop the shallots and garlic. Slice the chestnut mushrooms.
Return the pan to a medium heat, using the fat from the steak and the thyme. Add 50g of butter to the pan. Once melted and sizzling, add the chopped shallots and fry for 2 minutes. Then add the chopped garlic and sliced mushrooms, turn up the heat, and fry for another 2-3 minutes until the mushrooms have softened.
Pour in the brandy and allow the liquid to boil and reduce for 1 minute. Stir in the Worcestershire sauce, then pour in the beef stock. Bring the mixture to a boil and cook for 2 minutes until it has reduced by half.
Stir in the double cream and simmer until the sauce is rich and creamy. Taste and add more salt if needed. Scoop out the thyme sprigs.
Return the rested steaks and any accumulated juices to the pan. Spoon the sauce over the steaks. If using, sprinkle over the finely chopped parsley. Bring the pan directly to the table and serve the steaks drizzled with more sauce, alongside a big bowl of chips or buttery mash.
For an even richer flavour, try deglazing the pan with a splash of red wine before adding the brandy.
To ensure your steaks cook evenly, always bring them to room temperature before searing.
If you don't have fresh thyme, a pinch of dried thyme will also work in the sauce.