For use with our Aberdeen Angus Beef

A combination of beef, mushrooms, and onion laced with a sauce of double (heavy) cream and brandy

Serves 4
Preparation time: 10 minutes, cooking time: 6 minutes
Ingredients
500 g / 1 lb sirloin (Angus) beef, about 5 mm / ¼ inch thick
2 tbsp olive oil
250 g / 8 oz chestnut mushrooms, sliced
1 garlic clove, chopped
1 bunch of spring onions (scallions), white and green parts, cut into strips
150 ml / ¼ pint / 2/3 cup double (heavy) cream
2 tbsp brandy
Salt and pepper
Fresh flat-leaf parsley sprigs for garnish
To serve with the dish - Basmati rice and wild rice, with a green salad

Preparation

1. Cut the meat across the grain into 5 mm x 4 cm / ¼ x 1 ¾ inch strips
2. Heat 1 tablespoon of the oil in a heavy-based frying pan (skillet) or wok, add the meat and stir fry for 2 minutes until the meat is browned. Remove from the pan with a perforated spoon and keep warm
3. Add the remaining oil to the pan then stir-fry the mushrooms, garlic and spring onions (scallions) for 2 minutes
4. Return the meat to the pan, adding the cream, brandy and seasoning to taste, and heat gently to warm through
5. Garnish with leaf parsley and serve with basmati rice, wild rice and green salad
6. Enjoy

Tips and hints

Sirloin Steak

Cut the meat across the grain so that there will be less shrinkage when it is cooked. When pan frying, make sure the oil is very hot when you add the meat so that it browns and seals as soon as it touches the pan

For other Tips and hints click here