Ingredients
- 2 PGI Welsh Beef sirloin steaks (can use other steaks)
- 1 tbsp oil
- Knob of butter
- Seasoning
For the sauce:
- 1 tbsp oil
- 25g butter
- 6 medium mushrooms
- 1 onion, finely chopped
- 1 tbsp plain flour
- 1 glass red wine
- 2 tbsp brandy
- 200ml rich beef stock
- 3 tomatoes, chopped
- 1 tsp tomato purée
- Dash of Worcestershire sauce
- Seasoning
- Handful chopped parsley
15
Cooking Time
15
Prep Time
2
Serves
- Remove the steaks from the fridge 30 mins prior to cooking.
- Make the sauce – place the oil and butter in a pan, then add the onion and mushrooms and fry gently for 5 minutes until softened.
- Add the flour and stir well for 2 minutes, gradually add the wine and brandy and bring to the boil.
- Add the stock, chopped tomatoes, purée, seasoning and Worcestershire sauce. Bring to the boil and simmer for 5 minutes until the sauce is nice and glossy and thickened. Add the chopped parsley.
- While the sauce is simmering, cook the steaks.
- Heat the pan until hot, and add the oil. Season the steaks and place in the hot pan.
- Cook on a high heat for few minutes (to your liking).
- Turn the steaks and add the butter. Baste the steaks whilst cooking with the melted butter and oil.
- Cook for 2 minutes each side for medium rare (4 minutes for medium and 6 minutes for well done).
- Allow the steaks to rest for 5 minutes.
- Serve the steaks topped with the Chasseur sauce and sprinkle over a little chopped parsley.
