Beef Sirloin Steaks with Mash and Creamy Mushroom Sauce

Beef Sirloin Steaks with Mash and Creamy Mushroom Sauce

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, June 10, 2018.
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Cooking your sauce in the same pan as the beef, as well as adding resting juices will give your sauce extra flavour.

Ingredients

Mash

  • 1 butternut
  • 1 carrot
  • 1 Tbsp butter
  • ½ tsp salt

Mushroom Sauce

  • ½ brown onion
  • ½ punnet mushrooms
  • ½ bag baby spinach
  • 1-2 cloves minced garlic
  • ¼ cup sour cream
  • ¼ cup beef stock
  • ½ tsp soy sauce

Beef Scotch

  • 300g beef scotch steaks (at room temperature)

Steps

  1. Bring a medium pot of salted water to the boil. Peel and dice butternut until you have 2 cups worth and dice carrot 2cm. Add butternut and carrot to pot of boiling water and cook for 20-25 minutes or until very soft. Drain well and return to the pot. Add butter and salt, mash well and season to taste with pepper.
  2. While mash cooks, finely dice onion and thinly slice mushrooms and spinach. Set aside.
  3. Pat beef dry and season. Heat a drizzle of oil in a medium fry-pan on high heat. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover to rest.
  4. Return pan to medium heat with a drizzle of oil, if needed. Cook onions, mushrooms and garlic for 2-3 minutes or until soft. Add spinach and cook a further 1-2 minutes or until starting to wilt.
  5. Add sour cream, stock, soy sauce and resting juices from beef to pan. Cook a further 2-3 minutes or until the sauce starts to thicken. Season to taste. Slice beef thinly against the grain.
  6. To serve, divide butternut and carrot mash between plates, top with a few pieces of beef scotch steak and a spoonful of creamy mushroom sauce.

Nutritional Information

Energy 1927 kj
461 kcal
Protein 31.1g
Carbohydrate 15.7g
Fat 29.7g