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Sirloin steaks with pepper sauce

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

Method

  • 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.