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Recipe of the month: Sirloin Steak with Dijon mustard and cream sauce.

Serves 4. Cooking time: 30 mins


4 North Aston beef sirloin steaks

2 Rashers of streaky bacon

1 tbspn olive oil

½ tbspn fresh rosemary leaves, very finely chopped

1 garlic clove

1 ¼ tbspn Dijon mustard

50 ml white wine

250ml North Aston Dairy Cream


Fry your steaks for your desired amount of cooking time and set aside to rest.

Add the bacon to the frying pan and cook until crispy. Remove from the pan and chop with scissors into a bowl.

Add the rosemary leaves and a large clove of crushed garlic to the pan and cook for 1 minute. Pour in 50 ml of white wine and use to deglaze the pan.

Simmer for a few minutes to allow alcohol to burn off. Then add cream, mustard, bacon and juices from the steak which has been resting. Simmer on a low heat for 5-7 minutes to reduce.

Add salt and pepper to taste.

Pour over the steak and enjoy!


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