Ingredients (serves 2):- 2 lean beef sirloin, fillet or rump steaks
- 12.5g (1/2 oz) butter
- 1 x 15ml sp (1 tbsp) olive oil
- 1 x 15ml sp (1 tbsp) olive oil for the steak
- 3 cloves garlic, crushed
- 1 slice bread, crust removed and cut into quarters
- 2 flat or 4 standard mushrooms, thickly sliced
- 3 x 15ml sp (3 tbsp) fresh flat leaf parsley, chopped
- 3 x 15ml sp (3 tbsp) crème fraiche
- 50g (2oz) blue Stilton cheese wedge, halved
- salt and black pepper
Method:
Heat the butter, oil and one of the crushed garlic cloves in a frying pan. Add the bread quarters and cook for 1-2 minutes each side until they resemble croutons. Remove from pan with any cooked garlic pieces.
Spoon the extra olive oil for the steak into the pan and heat. Add the remaining garlic, mushrooms and steak, and cook as shown below.
Meanwhile, in a small bowl, mix together the parsley and crème fraiche. Season to taste.
Top the beef steak with the garlic mushrooms, stilton wedge and garlic crouton. Drizzle with the crème fraiche and parsley.
Serve with asparagus or mange tout and new potatoes – delicious !
Approximate cooking times for each side:
Fillet Steaks 2-3cm: Rare 3-4 mins; Medium 4-5 mins; Well done 6-7 mins
Rump or Sirloin 2cm: Rare 2 1/2 mins; Medium 4 mins; Well done 6 mins
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