Sirloin steaks with port sauce

    30 min

    Thin sirloin steaks, sometimes sold as minute steaks, can be quickly fried, and the juices left in the pan turned into an instant sauce with the help of a little port. A colourful stir-fry of new potatoes, mushrooms, red pepper and sugarsnap peas is a perfect accompaniment.

    11 people made this

    Serves: 4 

    • 500 g (1 lb 2 oz) miniature new potatoes, scrubbed and any larger ones halved
    • 2 tsp extra virgin olive oil
    • 250 g (8½ oz) large mushrooms, quartered
    • 250 g (8½ oz) sugarsnap peas
    • 1 large red pepper, seeded and cut into thin strips
    • 180 ml (6 fl oz) beef or vegetable stock
    • 1 tbsp Worcestershire sauce
    • 1 tsp Dijon mustard
    • ½ tsp dark brown muscovado sugar
    • 4 thin sirloin steaks, about 140g (5 oz) each, trimmed of fat
    • 1 tsp butter
    • 1 shallot, finely chopped
    • 2 garlic cloves, crushed
    • 4 tbsp port
    • salt and pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. Meanwhile, heat the oil in a wok or large frying pan (preferably non-stick), add the mushrooms, peas and pepper strips, and stir-fry for 1 minute. Mix 120 ml (4 fl oz) 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.
    3. 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.
    4. 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 (½ in) 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, and keep warm while making the sauce.
    5. 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

    Excellent source of vitamin A, vitamin B6, vitamin B12, vitamin C, zinc. Good source of copper, folate, iron, niacin, potassium, vitamin B1, vitamin B2. Useful source of selenium.

    Some more ideas

    Use a full-bodied red wine instead of the port. * Fillet steaks, about 2.5 cm (1 in) thick, can be used instead of sirloin. Being thicker, fillet will need double the cooking time. * For a less piquant vegetable stir-fry, omit the Worcestershire sauce, mustard and sugar, and toss the vegetables with 2 tbsp snipped fresh chives just before serving. * For lamb steaks with rosemary wine sauce, use 4 thinly cut boneless lean lamb leg steaks, about 140 g (5 oz) each. Allow an extra 1–2 minutes of cooking. For the sauce, use dry white wine instead of port and stir in 1 tsp chopped fresh rosemary.

    Plus point

    New potatoes are rich in vitamin C and the B vitamin folate. The preparation method makes a big difference to the amount of dietary fibre provided: new potatoes cooked in their skins offer a third more fibre than peeled potatoes do. Cooking potatoes in their skins also preserves the nutrients found just under the skin.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)