This deliciously rich dish is the ideal festive treat and a perfect recipe for Christmas Eve, New Year's Eve or a special dinner this weekend.
Splash out on the best quality sirloin you can find and enjoy with good bottle of Barbera D'Alba.
Ingredients - serves two
1 x 300g beef sirloin steak (best quality)
400g Portobello mushrooms
1 tsp picked thyme
1 clove garlic
2 tblsp olive oil
Heat a heavy based frying pan until its very hot. Season your Beef Sirloin and make sure it hasn't just come out of the fridge.
Rub olive oil all over and season well with sea salt and black pepper.
Place the steak fat side down for 1 minute so the fat melts in the pan then cook on each side for 3 mins so you get a lovely crust on the beef. Take out of the pan and rest for 5 mins.
Before you cook the steak cut the Portobello mushrooms 1 cm thick and cook in 2 tblsp olive oil until they have cooked down and become soft and dark. This will take about 10 mins. Add the chopped garlic thyme salt and pepper and a squeeze of lemon, cook for a further 2-3 mins. Check seasoning and keep them to one side.
3 tblsp chopped parsley
1 tblsp chopped mint
1 tblsp chopped basil
1 tblsp capers in vinegar (chopped)
1/2 tblsp dijon mustard
4 tblsp olive oil
1 anchovy fillet (in oil) finely chopped
Chop the anchovy and combine all the chopped ingredients in a bowl add the mustard capers and olive oil then check seasoning.
To serve the beef slice in 3 cm slices and place cooked mushrooms on top and drizzle over salsa verde.
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