One-Pan Sirloin Steak with Creamy Mushroom Sauce
That time I needed a proper dinner in under 30 minutes, this was my saviour. You simply must try this One-Pan Sirloin Steak, draped in a velvety, umami-rich mushroom sauce. It’s a protein powerhouse that feels utterly decadent yet cooks up in a flash.
Ingredients
garlic cloves2 clove
fresh thyme2 sprig
fresh parsley10 g
extra virgin olive oil1 tbsp
sirloin steaks2 piece
butter75 g
shallots2 whole
chestnut mushrooms200 g
worcestershire sauce15 ml
beef stock150 ml
double cream100 ml
salt1 pinch
black pepper1 pinch
brandy2 tbsp
Instructions
Chef's Tips
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.
Prepare the Steaks
Remove the sirloin steaks from the fridge and allow them to come to room temperature for about 20 minutes. Pat the steaks dry with some kitchen paper, rub with olive oil and season generously with salt and black pepper.
Sear the Steaks
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 and sear for 1-2 minutes until a deep crust forms.
Cook and Rest
Flip the steaks. Add 25g of butter and the thyme sprigs to the side of the pan. Continue to 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 using a spoon 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 and cover with foil.
Prepare Sauce Ingredients
Finely chop the shallots, garlic, and parsley. Slice the chestnut mushrooms.
Start the Sauce
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.
Build the Sauce
Pour in the brandy. If using a gas hob, turn off the heat before adding the brandy, then return the pan to the heat immediately after (we don't wany any accidents!). 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.
Finish the Sauce
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.
Serve
Return the rested steaks and any accumulated juices to the pan. Spoon the sauce over the steaks. 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.
