Valentine's One-Pan Sirloin Steak with Creamy Mushroom Sauce

By Recipes | Admin | 10th February 2026

Recipe adapted from BBC Good Food (Tom Kerridge)

1 tbsp light olive oil

25g butter

2 thyme sprigs

50g butter

2 small shallots, finely chopped

1 garlic clove, finely chopped

200g chestnut mushrooms, sliced

2 tbsp brandy

1 tbsp Worcestershire sauce

150ml beef stock

100ml double cream or crème fraîche

Small handful of parsley, finely chopped (optional)

Chips or buttery mash

Rub the steaks with the olive oil and season generously with salt and pepper. Heat a large non-stick or cast iron pan over a very high heat until smoking hot.
Carefully lay the steaks in the pan. Add the butter to the side along with the thyme sprigs.
Sear the steaks on each side depending on thickness and how you like them cooked: Rare: 1–2 mins per side - Medium: 3–4 mins per side - Well done: 5–6 mins per side
Baste with the foaming butter and thyme as they cook.
Remove the steaks from the pan and rest on a warm plate or board, keeping any juices.
To make the sauce, return the pan to a medium heat with the steak fat and thyme still inside. Add the 50g butter.
Once melted, add the shallots and fry for 2 minutes. Stir in the garlic and mushrooms, then turn up the heat and fry for another 2–3 minutes until softened.
Splash in the brandy and allow it to boil and reduce for 1 minute.
Stir in the Worcestershire sauce, then pour in the beef stock. Bring to the boil and cook for 2 minutes, reducing by half.
Stir in the double cream or crème fraîche and simmer until rich and creamy. Taste and season if needed.
Scoop out the thyme sprigs, then return the steaks and any resting juices to the pan. Spoon over the sauce.
Sprinkle with parsley if using, and serve straight from the pan with chips or buttery mash on the side.

Calories: 1078 kcal

Fat: 89g

Saturates: 48g

Carbohydrates: 5g

Sugars: 4g

Fibre: 2g

Protein: 55g

Salt: 1.4g