Saturday, 24 August 2013
Veal Sirloin Steak With Wild Mushrooms And Marsala
1 veal sirloin steak, tenderised flat
100g wild mushrooms, dusted and large ones sliced
2 sprigs of thyme
1 rosemary sprig, leaves only
1 knob butter
1 garlic clove, sliced
125ml Marsala (or white wine)
salt and pepper
Melt the butter with a glug of oil in a frying pan, add the sliced garlic, thyme and rosemary and cook gently for a couple of minutes without colouring the garlic.
Rub your steak with a little olive oil and season it.
Add the mushrooms and cook for a minute or two then add the Marsala and let it reduce down to a few spoon fulls of liquid.
While the Marsala is reducing heat a griddle or another frying pan and cook your veal steak (I like very rare steak but you cook yours as you like). Remove your cooked steak from the pan and leave to rest for a couple of minutes.
Serve your steak with the mushrooms and reduce marsala spooned over the steak.