This one-pan sirloin steak with creamy mushroom sauce is an easy way to bring a bit of steakhouse luxury to your own kitchen. Everything comes together in the same pan, making it simple yet seriously satisfying — perfect with chips or a generous helping of mash.

Ready in: < 1 hour

Serves: 2

Ingredients

2 sirloin steaks
1 tbsp olive oil
25g butter
2 thyme sprigs

For the mushroom sauce
50g butter
2 small shallots, finely chopped
1 garlic clove, finely chopped
200g chestnut or button mushrooms, sliced
2 tbsp brandy (optional)
1 tbsp Worcestershire sauce
150ml beef stock
100ml double cream
Small handful chopped parsley

Method

1. Drizzle the oil over the steak, rub in and season well with salt and pepper. Put a large non-stick pan over very high heat until smoking hot. Carefully place the steaks in the pan, followed by the butter and thyme. Sear the steaks on each side, depending on their thickness and how you’d like them cooked. (1 – 2 minutes for rare, 3 – 4 minutes for medium and 5 – 6 minutes for well done). Baste them with the butter and thyme as they sear. Once done, remove from the pan and leave them to rest on a warm plate or board that has a gutter to catch the juices.

2. Next, make the sauce. Return the pan with the steak fat and thyme to medium heat and add the butter.

3. Once sizzling, tip in the shallots and fry for 2 minutes. Turn the heat up before adding the garlic and mushrooms and fry for a further 3-4 minutes – the mushrooms should be softened.

4. Splash in the brandy, if using, bring to the boil then allow to reduce for 1 minute. Stir in the Worcestershire sauce and stock. Bring to the boil again and cook for another 2 minutes.

5. Next, stir in the cream and simmer until rich and creamy. Taste and season again, if required.

6. Scoop out the thyme before adding the steaks and any juices back to the pan. Spoon the sauce over the steaks. Sprinkle over the parsley if using.

7. Serve with chips or buttery mashed potato.