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  • Serves 2
  • 15 mins


2X NIFQA Sirloin steaks

250 g Baby potatoes

100g mixed mushrooms,

Ground black pepper to season

1x5ml sp (1 tsp) rapeseed oil   


30g butter at room temperature

2 cloves garlic

1x5ml sp  (1 tsp) paprika   

1x5ml sp (1tsp) English mustard

2 shallots

1 lemon zest

Small bunch chives or parsley

To Serve:

Chopped parsley or chives

Tossed salad leaves – optional



Saucepan with lid, chopping board, cooks knife, frying pan, tongs, grater, small bowl, spoon, kitchen paper, tin foil, potato masher, teaspoon, plate         


  1. Wash and dry potatoes
  2. Wipe mushrooms with damp cloth, slice thinly or into ¼
  3. Remove steaks from packaging, dry of any excess moisture and allow to come to room temperature


  1. Peel and grate garlic cloves
  2. Grate lemon rind
  3. Peel and chop shallots
  4. Chop the parsley or chives finely
  5. In a small bowl mix softened butter with the garlic, parsley or chives, lemon zest, paprika and mustard. Leave aside until you are ready to use.
  6. Cook baby potatoes in boiling salted water (should be soft when pierced with a fork) crush lightly with the potato masher, keep warm until serving
  7. Preheat non-stick frying pan
  8. Brush the dry steaks with oil, season with pepper
  9. Cook the steaks in the preheated pan 4/5 minutes each side depending on how you like your steak cooked, rare, medium, or well done, turning only once, do not pierce as you will lose the juices from your steak
  10. Remove from the pan, cover with tin foil and three quarters of the garlic butter
  11. Season the mushrooms with pepper, add to pan with steak juices and remainder of garlic butter, cook until soft or caramelised
  12. SERVE the steak with warm crushed baby potatoes, garlic mushrooms, sprinkle with parsley or chives, tossed salad optional.

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