Sirlion Steak with Garlic Butter
You can’t beat a perfectly cooked sirloin. Serve with local potatoes, wild mushrooms, garlic butter et voilà ! Restaurant-worthy steak in the comfort of your home.
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Serves: 2
Oven Temp: 180C / Gas Mark 4Method
- Start with boiling the potatoes in salted water, drain, set aside and keep warm.
- Grate the garlic to a fine puree, combine with herbs, paprika, mustard and diced shallot.
- Mix with softened butter.
- Give the steak 2 – 3 mins on each side until well coloured, rest for at least 5 mins.
- Finish the cooked potatoes in the same pan as the steaks cooked.
- Add a little extra rapeseed oil if necessary and some of the garlic butter.
- Fry the chanterelles 1 - 2 mins in a small drop of rapeseed oil.
- Assemble all ingredients and serve.
Ingredients
- 2 Sirloin Steak
- 300 g Baby potatoes, cooked
- 60 g Chanterelles
- 1 tbsp Rapeseed Oil
- Pinch of good quality salt to taste
- White pepper to taste
- 100 g Soft salted butter
- 2 cloves Garlic
- 1 tsp Paprika
- 1 tsp English Mustard
- Bunch Chives, shaved
- 1-2 Shallots, fine dice
