Skip to the beginning of the images gallery

Beef with creamy mushrooms

Name: Beef with creamy mushrooms
Cook time: 25 min
Yield: 2
Cuisine: Western Europe

and Parmesan roasted vegetables

Ready in around 25 mins

RECIPE FACT:

Did you know, authentic Parmesan only comes from five locations in Italy; Parma, Reggio Emilia, Modena, Bologna and Mantua.

Nutritional Info:

Energy: 2,120kJ (507kcal)
Protein: 47g
Carbohydate: 30g
Sugars: 12g
Fat, total:23g
Saturated:10g
Sodium:925mg
Contains:Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Peel the carrot, cut in half-length ways then slice into 1 cm half circles on the diagonal. Place onto the tray with the steamed potatoes, spray with oil and season with salt and pepper then bake in the oven for 18 mins. Thinly slice the mushrooms and finely chop the parsley discarding the stalks and set aside.
2. TO FINISH THE ROASTED VEGETABLES:
Once the vegetables have been in the oven for 18 mins. Remove the tray from the oven then sprinkle the Parmesan crumb over the potatoes and carrot. Drizzle with oil then place back in the oven for 4-5 mins or until the crumb is golden.
3. TO COOK THE BEEF SIRLOIN:
Remove the beef sirloin steaks from their packaging and pat dry with a paper towel. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the steaks, season with salt and pepper and cook for 2-3 mins each side for medium-rare - a little longer for well done. Remove from the pan, cover and keep warm.
4. TO FINISH THE SAUCE:
Respray the pan with oil and place back over a medium-high heat. Once hot, add the mushrooms then season with salt and cook for 1-2 mins. Add the creamy thyme sauce and cook for a further 1-2 mins until the sauce has reduced. Add the parsley, stir through, then remove from the heat. Slice each steak into 3-4 pieces.
TO SERVE:
Divide the Parmesan roasted vegetables between plates. Add the sliced sirloin and spoon over the creamy mushroom sauce and a grind of freshly cracked pepper. Serve with a handful of mesclun with a drizzle of sherry vinegar dressing.