Ingredients
4 sirloin steaks
200g each
1 tbsp vegetable oil
Salt and pepper
50g butter
2 shallots
peeled and finely sliced (or half a small brown onion)
2 cups button mushrooms
sliced
2 cloves garlic
finely sliced
1 tbsp Gravox Traditional gravy powder
½ cup boiling water
or stock
½ cup thickened cream
½ cup parsley
Equipment
- 1 Foil
- 1 Large saucepan
Instructions
- Cook steaks to your liking and wrap in foil to rest the meat.
- Combine Gravox and boiling water, stir to remove lumps and put to the side.
- Melt butter in a large saucepan over high heat; once bubbles appear add shallots, mushrooms, salt and pepper.
- Stir to combine and sauté until soft (approx 3-4 minutes)
- Add garlic, saute for 1-2 minutes.
- Add Gravox mixture followed by cream.
- The high temperature will reduce this into a thick sauce in about 3-4 minutes. Stir occasionally.
- Remove from heat; add parsley and extra juices from your rested steak.
- Pour over cooked steaks and serve.
Notes
Tip
Always rub oil onto the steak instead of heating it in the pan, this way you will concentrate all the heat on your meat using less oil.
Tip
When cooking steaks you want a VERY hot temperature and DONT keep poking at the meat. Once it is cooking only touch it to turn the meat.
Tip
Serve the steaks with the classic mashed potatoes and steamed beans; it's a fantastic combo that compliments the creamy sauce.
