Ingredients500 g miniature new potatoes, scrubbed, and any larger ones halved
1 tablespoon extra virgin olive oil
250 g large mushrooms, quartered
250 g sugarsnap peas
1 large red capsicum, seeded and cut into thin strips
⅔ cup (170 ml) beef or vegetable stock
1 tablespoon worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon dark brown sugar
4 thin sirloin steaks, about 150 g each, trimmed of fat
20 g butter
1 French shallot, finely chopped
2 cloves garlic, crushed
4 tablespoons port
salt and pepper
- Put the potatoes in a saucepan and cover with boiling water.
- Bring back to the boil, then reduce the heat and simmer for 10–12 minutes.
- Meanwhile, heat the oil in a wok or large frying pan (preferably nonstick), add the mushrooms, peas and capsicum strips, and stir-fry for 1 minute.
- Mix ½ cup (125 ml) of the stock with the worcestershire sauce, mustard and sugar, and stir into the vegetables.
- Reduce the heat and simmer gently for 3 minutes or until the vegetables are just tender, stirring frequently.
- Season the steaks on both sides with coarsely ground black pepper and set aside.
- Heat a ridged cast-iron grill pan.
- Meanwhile, drain the cooked potatoes and add to the vegetables.
- Stir gently, then cover and leave over a very low heat until ready to serve.
- Put the butter into the hot grill pan and turn up the heat to high. As soon as the butter sizzles and starts to foam, add the steaks.
- The cooking time depends on the thickness of the meat and whether you like your steaks rare, medium or well done.
- For steaks 1 cm thick, allow 1 minute on each side for rare (it will feel springy when pressed), 1½–2 minutes on each side for medium (it will feel slightly resistant when pressed), and 2½–3 minutes on each side for well done (the meat will feel firm when pressed).
- Lift the steaks onto warmed dinner plates. Keep warm while making the sauce.
- Add the shallot and garlic to the cooking juices in the pan and cook, stirring, over a low heat for 1 minute.
- Pour in the port and increase the heat so the sauce is bubbling. Cook for about 1 minute, stirring.
- Pour in the remaining stock and let it bubble for a minute. Check the seasoning.
- Spoon the sauce over the steaks and serve immediately, with the vegetables.
Each serving provides 1758 kJ, 420 kcal, 38 g protein, 15 g fat (6 g saturated fat), 31 g carbohydrate (11 g sugars), 4.5 g fibre