Steak with mustard, soy and port sauce
Ingredients for 4 portions
- 2 tbsp sunflower oil
- 4 rump or sirloin steaks, trimmed of fat
- 200 g / 7 oz mushrooms, sliced or chopped
- 4 tbsp ruby port
- 200 ml / 7 fl oz beef stock
- 2 tbsp Kikkoman naturally brewed soy sauce
- 1 tsp English mustard
Preparation
Heat the oil in a large, heavy frying pan. Add the steaks and cook over a high heat for 2-4 minutes on each side, depending on their thickness and how you like your meat cooked. Remove and keep warm.
Add the mushrooms to the pan, lower the heat to medium and fry for about 5 minutes until tender, stirring occasionally.
Pour in the port, then add the stock, soy sauce and mustard and bring to the boil, whisking to blend. Bubble for 2 minutes until slightly reduced.
Return the steaks to the pan, simmer for 1 minute then serve with chunky chips, sautéed or new potatoes, plus grilled tomatoes and salad or a green vegetable.
Tip: Get the pan really hot before you add the steaks so they seal all the precious juices inside. If necessary, fry them in batches.
Variations: Instead of mustard, you can give the sauce a spicy kick by adding a few dashes of Worcestershire sauce.
Used products in this recipe
Ingredients for 4 portions
- 2 tbsp sunflower oil
- 4 rump or sirloin steaks, trimmed of fat
- 200 g / 7 oz mushrooms, sliced or chopped
- 4 tbsp ruby port
- 200 ml / 7 fl oz beef stock
- 2 tbsp Kikkoman naturally brewed soy sauce
- 1 tsp English mustard
