- 4 x 175-200g/6-8oz sirloin steaks
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- 2 chopped shallot
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300ml red wine
- 2-3 sprigs fresh thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tbsp redcurrant jelly
These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…
- 2 tsp grainy mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.
Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.