Steak with Mushroom Sauce

Ingredients

• 2 kg Sirloin steak (4-6 cm thick)
• 1 tsp peppercorns
• 1 tsp rosemary
• 1 tsp garlic salt
• 100 ml sunflower oil (heated)
• 800 g Mushrooms
• 6 tbsp Worcestershire sauce
• 80 ml sherry

Instructions

1. 1.

   The sirloin steak is best roasted in the oven. Rinse the meat briefly under cold water and pat dry. Combine pepper, garlic salt, and rosemary in a mortar, crush, and rub the mixture all over the steak. Place it on the oven grill pan and brush with hot oil on all sides to seal pores and retain juices.

2. 2.

   Roast the steak at 200-225°C for 10 minutes per centimeter of thickness, turning every 10 minutes. Meanwhile, clean the mushrooms with a kitchen towel, peel if necessary, slice, and add them 10 minutes before the end of cooking. Drizzle Worcestershire sauce and sherry over the meat during the last turn and finish roasting.

3. 3.

   After roasting, let the steak rest for 5-10 minutes in an open oven so juices redistribute evenly and don’t spill when sliced.

4. 4.

   Slice the steak across the grain into finger-thick pieces and serve with mushrooms in the resulting sauce alongside a salad.