(Wikimedia image) Serves 2, easily scaled:

  • 230g sirloin steak, trimmed of fat
  • 1/4 tsp paprika
  • seasoning
  • oil

Season your steak, oil it and sear in a hot pan both sides. Turn the heat down and cook each side for two minutes. Set aside. In the same pan add

  • 1 small onion sliced

Cook gently until softening Add

  • 250g sliced chestnut mushrooms

Cook until soft. If it looks too  dry add a pat of butter. When cooked, add

  • 100ml beef stock
  • 1 tsp Worcestershire Sauce

Simmer until reduced by about half. Add

  • 2 tbs single cream

Slice your reserved steak, and add to the pan with the cream and any resting juices. Heat through but don’t boil the cream.

Serves with mash or pasta (tagliatelle or linguini is best). Scatter over some chopped fresh parseley for poshness.