Beef Sirloin Steaks with Creamy Mushroom Sauce and Roasties

Beef Sirloin Steaks with Creamy Mushroom Sauce and Roasties

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Winter Warmers (4 Nights For 4) on Sunday, May 5, 2019.
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Ingredients

Roasties

  • 800g kumara
  • 2 carrots
  • 1 broccoli

Sauce

  • 1 brown onion
  • 1 pack mushrooms
  • 1/2 cup beef stock
  • 125g sour cream

Beef

  • 1 pack beef picanha steaks

Have Handy

  • oil
  • salt
  • pepper

Steps

  1. Prep veggies Preheat oven to 220°C. Dice kumara; slice carrots 1cm; cut broccoli into small florets; finely dice onion; thinly slice mushrooms. Set all aside separately.
  2. Cook veggeis Toss kumara and carrot on a lined oven tray with a drizzle of oil. Season and roast for 20 minutes. Add broccoli to tray and return to oven for a further 8 minutes, until veggies are golden and tender.
  3. Cook beef Pat beef dry and season. Heat a drizzle of oil in a fry-pan on high heat. Cook beef for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan.
  4. Cook sauce Return pan to medium-high heat with a drizzle of oil. Cook onion for 2 minutes, until softened. Add mushrooms and 1/2 tsp salt to pan and cook for 2 minutes, until mushrooms start to soften. Add stock and cook for 2 minutes, scraping the bottom of pan with wooden spoon to loosen any brownings.
  5. Cook sauce Add sour cream to pan and stir until combined. Season to taste. Slice beef thinly against the grain.
  6. Serve roasties and beef and pour over creamy mushroom sauce.