Valentine’s Day Steaks with Mushroom Cream Sauce

sirloin steakOK, we couldn’t let Valentine’s Day go by without some kind of recipe… Valentine’s Sirloin Steaks with Mushroom Cream Sauce.

If you are looking for the sweet stuff, why not check out our recipes for tiramisu or peanut butter fudge?

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

  • Servings: 2
  • Difficulty: easy
  • Print

  • steak with mushroom sauce2 x 150-200g sirloin steaks
  • 150g chestnut mushrooms, sliced
  • 60ml red wine
  • 1 clove garlic, crushed
  • 150ml double cream
  • 25g butter
  • Salt and pepper
  1. Take your steaks out of the fridge, season each side with salt and pepper, and allow them to come to room temperature.
  2. 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.
  3. Add the garlic and red wine, and bring to the boil. Allow most of the liquid to evaporate.
  4. Add the double cream and some seasoning, and bring to boil. Turn down to a simmer and cook for three to four minutes.
  5. 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.
  6. 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.   


Venison Stew – Slow Cooker

After a sunny, dry and mild September and October, normal Scottish autumn weather has resumed… Rain, winds and dark, dreary days are once more upon us.

The consolation is a stew – warm, delicious and extremely comforting. I love stew so much I’d eat it in the height of summer anyway, but it does seem so fitting for this time of year. I’ve used venison here, but you could substitute this with beef or lamb instead (choose cuts that needs long, slow cooking).

I’ve suggested three to four servings – three is best for greed purposes. Serve this with steamed cauliflower and broccoli. You can also make fake mashed potatoes with steamed cauliflower – recipe here.

Venison Stew

  • Servings: 3-4
  • Difficulty: easy
  • Print

  • venison 2600g venison (choose the meat that needs long, slow cooking)
  • 2 small onions, very finely diced
  • Three medium-sized carrots, peeled and cut into big chunks
  • 4 cloves garlic, crushed
  • 2-3 sticks of celery, chopped
  • 100g streaky bacon
  • 1/2tbsp salt
  • 1tbsp freshly ground black pepper
  • 1tbsp Herbes de Provence
  • 1tbsp fresh rosemary, finely chopped
  • 11/2 tbsp cornflour


  1. Put the venison in a Ziplock or equivalent plastic bag with the salt, pepper, corn flour, and herbs and shake well so that all the meat is coated in the flour.
  2. Put the meat and the rest of the ingredients in a slow cooker and mix well. Cover the ingredients with water (remember, the vegetables will leak out water as they cook too, so you only need the water to just cover the ingredients.
  3. Set the slow cooker to low and leave for seven to eight hours. (Remember that taking the lid off a slow cooker adds another 20 minutes to the cooking time.)

Serve and enjoy.

(If you don’t have a slow cooker, then prepare the meat as in stage 1, then place in a large casserole dish with the rest of the ingredients and add water. You’ll need a little more than if you were using a slow cooker but basically add enough water to cover all the ingredients. Cover the dish with a lid and cook at 150 degrees C (130 fan) for three to four hours – until meltingly tender.)

This recipe has 21g of carbs per serving and 5g of fibre if serving three, and 15g of carbs and 3.75g of fibre for four. If you leave out the cornflour, you’ll reduce the carb count by a further 6-7g per serving – but a thick, juicy sauce is a marvellous thing…