Chargrilled Steak with a Brandy Mushroom Cream Sauce, Chips and Honeyed Carrots

Seared sirloin steak served with a rich brandy mushroom cream sauce, herb-roasted potato wedges, and glazed honeyed baby carrots.

Beef Main Course Steak Mushroom Sauce Date Night

Estimated Nutrition

Calories

1422.5

kcal / serving

1422.5 kcal total

Carbs

68.2g

per serving

68.2 g total

Fat

112.4g

per serving

112.4 g total

Protein

34.6g

per serving

34.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Liquids

100

Meat

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

clove

Garlic

Crushed to a paste

sprig

Rosemary

Fresh

sprig

Thyme

Fresh

clove

Garlic

Skin on and squashed

tbsp

Coriander

Freshly chopped

OilsFats

Olive Oil

Used for steak rubbing

Olive Oil

Used for chips

Other

Honey

Vegetables

0.5

piece

Onion

Sliced

Button Mushroom

Sliced

piece

Potato

Cut into wedges

piece

Baby Carrot

Method

Reduce the liquid by a third, add stock to simmer, then stir in the cream and heat through.

Season the steak and sear in a hot griddle pan for 2-3 minutes per side, then rest on a warm plate.

Serve the sliced steak over the mushroom sauce with the chips and carrots on the side.

Fry seasoned potato wedges with herbs and garlic until golden, then bake for 10-12 minutes until crisp.

Simmer carrots with butter and honey in a covered pan for 8-10 minutes until tender, then stir in coriander.

Sauté the onion, garlic, and mushrooms in the pan for 4-5 minutes before deglazing with brandy and wine.