Ingredients:
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 lb sirloin steaks
1 tablespoon butter
1/2 teaspoon garlic, minced
1 medium sweet onions, finely chopped
3 cups small brown button mushrooms, sliced
1/2 teaspoon thyme, dried
2 tablespoons flour
1 cup beef stock
1 cup milk
1 tablespoon prepared horseradish ( or dijon mustard)
1/8 cup parsley, fresh chopped
Directions:
Rub salt and pepper on both sides of steak.
In large pan melt butter and brown steak well on both sides.
(2-3 minutes per side– do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
Add flour and cook for 1 minute.
Add in beef stock, milk and horseradish.
Reduce heat and simmer, stir for 5 minutes until sauce thickness.
Add steak and juice, simmer for 5 minutes.
Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.