Beef sirloin with mushroom sauce

Method

Heat a pan, add oil, roast the sirloin on both sides, then once golden, remove and season. Cut into escalopes, regenerate the sauce, place the cut sirloin on the mushroom sauce, then season with Maldon salt.

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Method - Mushroom Sauce

Ingredients:

- Butter, 60 g

- Shallots, 100 g

- Peeled garlic, 2 units.

-  Seasonal mushrooms

- Port wine, 400 ml

- Dark beef broth, 600 ml

- Starch, cornflour, etc.

- Salt and sugar

Heat a saucepan, add the butter, once melted add the chopped shallots, cook until a deep golden colour, add the garlic, cook until it begins to give off an aroma, add the cleaned mushrooms, add the Port and reduce until you get a syrup-like texture, then add the dark beef broth. Cook until reduced to a quarter of the volume. Strain and heat again, thicken with starch or cornflour, then season with salt and sugar.