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Serves: 2
Oven Temp: HighMethod
- Brush the steaks with a little of the oil and lightly season.
- Heat a large frying pan over high heat. When the pan is very hot, add the steaks and cook for 2 minutes on each side for medium-rare, or a further minute for medium and so on.
- Remove the steaks to a plate and keep warm while you make the sauce.
- Add wine and beef stock to the pan and reduce by half. Whisk in mustard, cream, pepper and a little salt. Reduce the temperature and simmer for 2 - 3 minutes until thick.
- Meanwhile, heat the oil in a separate frying pan and cook the onion until soft. Add mushrooms and cook until golden. Stir in garlic and spinach for a few minutes until the spinach wilts.
- Arrange spinach and mushrooms onto warm plates with the steaks. Drizzle with peppercorn sauce before serving.
Ingredients
- 2 Medium Northern Ireland Farm Quality Assured sirloin steaks
- 2 tsp Olive oil
- 100 ml White wine
- 150 ml Beef stock
- 1 tsp Dijon mustard
- 3 tbsp Cream
- 1 tsp Crushed black pepper
- Freshly milled salt
To serve
- 1 tbsp Olive oil
- 1 Red onion finely sliced
- 125 g Mushrooms cleaned and sliced
- 1 Garlic clove crushed
- 80 g Baby spinach leaves
