Ingredients
1 tblsp olive oil
4 beef sirloin steaks (200g each), trimmed
50g butter, chopped
2 eschalots, peeled, finely chopped
2 cloves garlic, crushed
1 tblsp tomato paste
¾ cup light cooking thickened cream
2 tblsps Worcestershire sauce
Steamed broccolini and cracked black pepper, to serve
CREAMY MASH
1kg washed potatoes, peeled, chopped
1/3 cup hot milk
50g butter, chopped
Method
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To make mash, boil potatoes in a large saucepan of boiling water until tender. Drain. Return to same pan. Mash until smooth. Add milk and butter. Stir over a low heat until combined. Season with salt and pepper. Cover to keep warm.
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Brush oil over both sides of steaks. Heat a large frying pan over a medium to high heat. Add steaks. Cook for about 5 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes.
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Meanwhile, melt butter in same pan over a medium heat. Add eschalots and garlic. Cook, stirring occasionally, until soft. Add paste. Cook, stirring, for 1 minute. Stir in cream and sauce. Bring to boil. Boil for 2 minutes, or until slightly reduced. Remove from heat. Season with salt and pepper.
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Serve steaks with sauce, mash and broccolini. Garnish with cracked pepper.