SIRLOIN WITH RED WINE MUSHROOM PEPPER SAUCE BY LUCY TWEED
Every Night Of The Week is the lovechild of a career-driven Sydney based food stylist and family devoted mum, Lucy Tweed. Lucy’s food M.O. is authentic and straightforward. Her focus is on clean ingredients, supporting local businesses, balancing the diets of her family, deliciousness and of course the necessary hack or shortcut we are all looking for. Rich in warmth, humour, simplicity and visually stunning food photography, Lucy discovered a mass of like-minded people/followers/comrades/friends(!) who relished in her real-time commentary of family, business, relationships, and above all great flavours.
Such is the appeal of Lucy’s signature, a somewhat wayward style, that her Instagram account has grown from a handful of solution seekers to a hefty community of over 26,000, and the first ENOTW book landed on shelves in Aug 2021, and is available for purchase online.
Follow Lucy Tweed of Every Night Of The Week on Instagram or Facebook @everynightoftheweek.
INGREDIENTS
2 SIRLOIN STEAKS
200G OF MUSHROOMS, SLICED
1 TBS BUTTER
1 TBS OLIVE OIL
1 TS SALT
1 TBS GREEN PEPPERCORNS
1 TS CRACKED PEPPER
1 TS FLOUR
100 ML RED WINE
100 ML BEEF STOCK
METHOD
ALLOW STEAK TO COME TO ROOM TEMP, DRIZZLE WITH OIL AND SALT GENEROUSLY.
COOK OVER MED-HIGH HEAT IN A FRYING PAN FOR 4MINS A SIDE (FOR MEDIUM RARE) AND SET ASIDE TO REST FOR 4 MINS IN A WARM PLACE.
IN THE SAME PAN OVER MEDIUM HEAT, BROWN THE MUSHROOMS IN OIL UNTIL GOLDEN.
DEGLAZE THE PAN WITH RED WINE AND SIMMER TO REDUCE. ADD THE BUTTER AND FLOUR AND STIR WELL TO FORM A SMOOTH PASTE.
ADD THE PEPPER AND BEEF STOCK AND CONTINUE TO STIR UNTIL SMOOTH. ADD WATER IF NEEDED TO THIN THE SAUCE.
SERVE WARM WITH THE STEAK.
