Recipes, Tips

Dry-Aged Beef Sirloin with Mushroom Sauce and Crispy Onion Rings.

Serves 4

4 x 250g Well Hung, AngusPure dry-aged sirloin steaks, trimmed.

Salt and pepper

Garlic Butter (page 96,  “Southon Cooking”)

Crispy Onion Rings (page 191, “Southon Cooking”)

Mushroom Sauce

1⁄2 onion, thinly sliced


1 clove garlic, thinly sliced

10 button mushrooms, sliced.

15ml Henderson’s relish or Worcestershire sauce

100ml Red Wine Jus (page 199, “Southon Cooking”)

1 tablespoon cream



Preheat the oven to 200Cº.

Season the steaks, then place on a hot grill and cook for 2 minutes or until the underside is charred.

Rotate each steak 45º and cook for a further 2 minutes to create a criss-cross marking.

Repeat on the other side.

Finish the steaks in the oven for 2–3 minutes for medium. Set them aside to rest in a warm place.

To make the sauce:

Sweat the onion and garlic in a little oil in a frypan until soft and lightly coloured.

Add the mushrooms and sauté for 1 minute, then deglaze the pan with the Henderson’s relish or Worcestershire sauce.

Add the jus and bring to the boil, then add the cream and gently simmer for 5 minutes.

To serve

Slice the steak across the grain and arrange on warmed plates.

Spoon over the mushroom sauce and top each steak with a disc of garlic butter.

Chef’s Tip Henderson’s is a Northern England liquid relish that is hard to source but well worth the effort.