4 x 200g beef sirloin steaks
Cooked steak-cut chips and baby rocket leaves, to serve
MUSHROOM & BACON SAUCE
2 tablespoons olive oil
200g packet diced bacon
1 clove garlic, crushed
375g punnet portobello mushrooms, thickly sliced
¼ cup Worcestershire sauce
¼ cup tomato sauce
¼ cup chopped fresh parsley
To make sauce, heat half the oil in a large, non-stick frying pan over a medium to high heat. Add bacon and garlic. Cook, stirring for about 2 minutes, or until crisp and light golden. Remove.
Add steaks to same, hot pan. Cook, for about 3 to 4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes.
To finish sauce, heat remaining oil in same pan. Add mushrooms. Cook, stirring for about 4 minutes, or until just tender. Return bacon to pan. Stir in combined sauces. Bring to boil. Stir in parsley. Remove from heat.
Top steaks with mushroom and bacon sauce. Serve with chips and rocket leaves.
TIP! Beef sirloin steaks are also known as porterhouse steaks. Portabella mushrooms have a dense, firm, meaty texture with a deep, rich flavour.