Sirloin steaks with Port sauce

Thin sirloin steaks, sometimes sold as minute steaks, can be quickly fried and the juices left in the
pan and turned into an instant sauce with the help of a little port.
A colourful stir-fry of tiny new potatoes, mushrooms, red pepper and sugarsnap peas is a perfect accompaniment.

Preparation and cooking time 30 minutes - Serves 4


500 g miniature new potatoes, scrubbed and any lager ones halved.
2 tsp extra virgin olive oil
250 g large mushrooms quartered
250 g sugarshap peas
1 large red pepper, seeded and cut into thin strips
180 ml beef or vegetable stock
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp dark brown muscovado sugar
4 thin sirloin steaks, about 140 g each, trimmed of fat
1 tsp butter
1 shallot, finely chopped
2 garlic cloves, crushed
4 tbsp port
saslt and pepper


Put the potatoes in a saucepan and cover with boiling water. Bring back to the boil then reduce
the heat and simmer for 10-12 minutes.

Heat the oil in a wok or large frying pan, add the mushrooms, peas and pepper strips and stir-fry
for 1 minute.
Mix 120 ml of the stock with the Worcestershire sauce, mustard and sugar and stir into the
vegetables. Reduce the heat and simmer gently for 3 minutes or until the vegetables are just
tender, stirring frequently.

Season the steaks on both sides with coarsely ground black pepper and set aside. Heat a ridged
cast-iron grill pan.
Drain the cooked potatoes and add to the vegetables. Stir gently then cover and leave over a very
low heat until ready to serve.

Put the butter into the hot grill pan and turn up the heat to high. As soon as the butter sizzles and
starts to foam, add the steaks.
The cooking time depend on the thickness of the meat and whether you like your steaks rare, medium
or well done. For steaks 1 cm thick allow 1 minute on each side for rare (it will feel springy when pressed)
1½ - 2 minutes on each side for medium (it will feel slightly resistant when pressed), and 2½-3 minutes
on each side for well done (the meat will feel firm when pressed). Lift the steaks onto a warmed dinner
plate and keep warm while making the sauce.

Add the shallot and garlic to the cooking juices in the pan and cook, stirring, over a low heat for 1 minute
Pour in the port and increase the heat so the sauce is bubbling. Cook for about 1 minute, stirring.
Pour in the remaining stock and let it bubble for a minute. Check the seasoning. Spoon the sauce over
the steaks and serve immediately with the vegetables.

kcal 386, protein 38 g, fat 11 g,(of which saturated fat 4 g), carbohydrate 31 g Iof which sugars 11g),
fibre 4.5 g. Excellent source of vitamin A, vitamin B1, vitamin B12, vitamin C, zinc. Good source of
copper, folate, iron, niacin, potassium, vitamin B1 vitamin B2, Useful source of selenium.

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