Ingredients

• 600g Certified Irish Angus Sirloin Steak
• 2x tbsp Olive oil
• 1x large onion, sliced
• 2x cloves garlic, finely sliced
• 1x tbsp butter, plus an extra tsp.
• 1x tbsp flour
• 500g mushrooms, sliced (use a mix of varieties – chestnut, portobello, dried mushrooms)
• 150g crème fraiche
• 1 tbsp Dijon mustard
• 300ml beef stock
• 1x tbsp Worcestershire sauce
• ½ small bunch parsley, finely chopped
• Salt & freshly ground black pepper

Method

Heat 1 tbsp oil in a large non-stick frying pan. When hot add the onion and cook
on a medium heat for 10-15 minutes until it’s completely softened. Add the garlic
and cook for a further 2 minutes.

Add in the butter, and when foaming, tip in the mushrooms and saute for 5
minutes.

Season well with salt and black pepper and remove from pan, placing on plate.

Add the remaining oil to the frying pan and in batches, brown the steak for 2
minutes to seal the juices in but not cook completely. Add browned steak to
mushroom mixture.

When all meat has been seared, add the remaining teaspoon of butter to the pan
and once bubbling, stir in the flour and let cook for 1 minute. Deglaze the pan
with the beef stock, whisking well to thicken without forming lumps.

Let the sauce base bubble for 5 minutes. Cook rice or pasta to packaging
instructions.

Add in the mustard, Worcestershire sauce, crème fraiche and seasoning and turn
heat to low, stirring to combine. Add the mushroom and beef mixture back into
the sauce to heat through and finish cooking (5-10 mins).

Before serving, remove from heat and stir-in the fresh parsley.