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GRILLED SIRLOIN STEAK WITHMUSHROOM PEPPERCORN CREAM
Course: UncategorizedServings
4
servingsPrep time
30
minutesCooking time
25
minutesCalories
180
kcalIngredients
- 10 x 250g sirloin steaks
250g garlic clove, crushed
6g salt
6g black pepper, coarse ground
100g wholegrain mustard
20g rosemary, chopped
20g thyme, chopped
20g Selati White Sugar
200ml olive oil
200g Marvello Multipurpose Fat
Spread
FOR THE MUSHROOM
PEPPERCORN CREAM:
350g mushrooms
100g Marvello Butter Flavoured
Spread
300g onions, finely chopped
50g Selati White Sugar
20g garlic crushed
10g paprika
1,2 litres Meadowland Classique
50ml soy sauce
20g thyme, chopped
FOR THE POTATO WEDGES:
2kg potatoes, cut into even wedges
100ml oil
500ml water
10g rosemary
10g salt
2g black pepper – light grind
300g lemons, cut into quarters
100g Marvello Multipurpose Fat
Spread
Directions
- Place all potato wedges in a roasting pan and season
with the balance of the ingredients, fat and water.
Cover with foil and bake in preheated oven of 180˚C.
Once tender, remove foil, toss with remaining pan
juices and roast open for colour.
SAUCE:
In a saucepan, melt Marvello Butter Flavoured Spread
on low. Braise onions until translucent and soft with
sugar.
Add garlic and mushrooms, paprika, thyme and cook
until soft.
Season with soy sauce and pepper. Finish with
Meadowland Classique.
Simmer on a low heat to infuse the cream not boil it.
STEAK:
Chop herbs and mix into mustard with garlic and
sugar.
Brush steaks with olive oil and season with pepper
and salt.
Place steaks on hot skillet or grill for 2-3 minutes on
either side. Brush with herbed mustard, top with a
block of spread and bake in oven until required
doneness.
Use a meat thermometer for accuracy – resting before
serving is recommended.
Notes
- you’r welcome
