But if you’re one of those people who doesn’t like to fall for marketing claims (it’s Valentine’s day so we need to eat chocolate, right?), why not try out our sort-of-pink sauce to go with steaks?! The claim’s tenuous I know (and not helped by my amateur photography), but I promise you this sauce was quite pink and pretty in real life.
Valentine Sirloin Steaks with Mushroom Cream Sauce
- 2 x 150-200g sirloin steaks
- 150g chestnut mushrooms, sliced
- 60ml red wine
- 1 clove garlic, crushed
- 150ml double cream
- 25g butter
- Salt and pepper
- Take your steaks out of the fridge, season each side with salt and pepper, and allow them to come to room temperature.
- Melt the butter in a saucepan and add the mushrooms. Cook, stirring, for five to seven minutes until the mushrooms are browned and most of the water that comes off them has evaporated.
- Add the garlic and red wine, and bring to the boil. Allow most of the liquid to evaporate.
- Add the double cream and some seasoning, and bring to boil. Turn down to a simmer and cook for three to four minutes.
- Heat a griddle pan to very hot (you don’t need to grease it but you can apply a little oil to the steaks instead) and add your steaks. Cook to your liking. Depending on the thickness of the steak, for a four-centimetre thick piece of meat roughly two minutes each side is rare, three minutes medium rare and four well done.
- Allow to rest, covered with foil for a few minutes and then plate up with salad and the sauce.
Carbs per serving – 6g, with 1 g fibre.