Sirloin Steak with Brandy Mustard and Clotted Cream Sauce
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
SponsoredPenfolds Koonunga Hill Cabernet Sauvignon Merlot
Classically Australian style Cabernet with hints of black olive and rich ripe dark fruit. Softer, sweet fruit fills out the mid palate. Supple ripeness, supported by toasty oak on the finish. Buy this wine if you like: Fruity reds with smooth texture for easy driniking.
Description
This luxury sauce benefits from fabulous, thick Cornish clotted cream, and it couldn’t be easier to make!
Method
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1
Melt a knob of butter in a large frying pan, then add the steaks and sear quickly on both sides until brown.
Next, add the shallot and cook the steak to your liking, then remove and allow to rest.
Meanwhile, pour in the brandy and light it with a match, then cook until the flames die out. Spoon in the Cornish clotted cream and mustard, and stir well.
Finally, season with sea salt and black pepper and leave to simmer for 1-2 minutes.
Enjoy!
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