Serves 2 | 15 mins | 30 mins
2 x 180g Sirloin Steaks
1 medium onion
2 cloves of garlic
50g Button mushrooms
1 tbsp English mustard
1 tbsp Dijon mustard
A few dashes of Worcestershire sauce
A dash of Tabasco
125ml red wine
Salt & pepper to taste
1 tbsp olive oil
- Slice the onions and mushrooms. Mince the garlic and set aside.
- Prepare your steak. Remove any packaging, place between two sheets of cling film and batter a little with a kitchen mallet/rolling pin/your fist (whatever you have, no fancy kitchen gadgets required). This to tenderise and to flatten it slightly so it cooks quicker. Season with salt and pepper on both sides and leave to one side.
- In the meantime, heat the olive oil in a flame-proof frying pan over a medium heat. Fry the onions for 5 mins until starting to go translucent. Add the mushrooms and fry for a further 5 mins. Add the garlic and fry for 2-3 minutes. Be careful not to burn the garlic as it will become bitter.
- Add the mustards, stir well and cook for 2 mins.
- Add the wine and let it reduce for 2-3 mins.
- Then add the steaks and cook for 3-4 mins on each side, coating them well in the sauce. Because they have been tenderized and are therefore thinner, they will not take long to cook.
- Add the Worcestershire Sauce and Tabasco, to taste (we like our with a bit of a kick!).
- Add the brandy and light. This is not essential and only do it if you feel confident in doing so. Also, ensure you have a flameproof frying pan and nothing low-hanging overhead. The flame will go out naturally when the alcohol burns off.
- Season with salt and pepper and serve immediately.