Sirloin Steak with Mushroom Puff Tartlets
- 2 Dry-Aged Sirloin steaks
- 100g puff pastry
- 1 shallot, finely chopped
- 100g chestnut mushrooms, chopped
- 1 tsp chopped thyme
- 3 tbsp port
- 6 tbsp double cream
- 1 tbsp olive oil
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry to about the thickness of a £1 coin, then cut out 2 x 12cm circles using a cutter, or by scoring around a saucer. Score a circle 2cm in from the edge, then prick the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed.
- Heat the oil in a pan, add the shallots, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid is almost gone. Add the port, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.
- Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks for 2-3 mins on each side (depending on their thickness) for medium-rare, a little more if you like your steaks well done. Cover the steaks with foil, then rest them for 10 mins.
- Reheat the tartlets. Warm the mushroom mixture over a low heat. Set the tartlets on warm plates, then spoon over the mushroom mixture. Sit the fillet steaks on top with a sprig of thyme. Serve with spinach and oven-roasted potatoes