Ingredients
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
Method
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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.
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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.
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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.
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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.
