Our cast aluminium pans will sear and cook tender, juicy steaks to perfection.
Serves 2.Products used:
MasterClass Cast Aluminium 28cm Fry Pan
Marble MasterClass Salt or Pepper Mill (12cm)
MasterClass Deluxe Stainless Steel 30cm Food Tongs
Ingredients:
2 sirloin steaks
2 tbsp olive oil
1 tbsp sea salt
1 tbsp cracked black pepper
1 tbsp freshly chopped rosemary
1 tbsp freshly chopped thyme
For the sauce:
70ml brandy
1 tbsp cracked black pepper
1 tsp French mustard
100ml sour cream
Method:
Remove the steaks from the fridge approximately 1 hour before cooking to allow them to warm up a little.
Pat the steaks dry with some kitchen towel and place onto a chopping board.
Drizzle with olive oil and season with salt, pepper and the freshly chopped herbs.
Pre-heat a large non-stick frying pan.
When the pan is hot, place the steaks into the pan and cook for 3-4 minutes on all sides.
When the steaks are cooked remove the steaks from the pan and leave to rest while you make the sauce.
Making your sauce in the pan that you cooked the steaks in is always better as there is so much flavour in the pan.
Pour in the brandy and bring to the boil.
Add the mustard and sour cream and stir together.
Return the steaks to the pan with the sauce and serve.
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