¦ 2 x (175g each) sirloin or

porterhouse steak

¦ 10ml (2 teaspoons) salt

¦ 60ml (4 tablespoons) crushed

¦ black peppercorns

¦ 100g butter

¦ 1 large onion, sliced into half


¦ 5ml (1 teaspoon) crushed garlic

¦ 250g portobello mushrooms,

sliced in half

¦ 60ml (4 tablespoon) balsamic


¦ 125ml (½ cup) beef stock


Season the steaks with a little salt and plenty of crushed black peppercorns. Heat half the butter in a pan until sizzling, cook the steaks for 3 minutes on each side for medium or until done to your liking. Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in onions, garlic and mushrooms, fry in the sticky pan until starting to brown. Add the balsamic vinegar and simmer for a few minutes. Add stock

and boil down until thick. Spoon the sauce over the steaks and serve with vegetables in season and Herbed baby potatoes.

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