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”)
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.
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.