(Wikimedia image) Serves 2, easily scaled:
- 230g sirloin steak, trimmed of fat
- 1/4 tsp paprika
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.