Name: Steak Kilpatrick
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 x 200g beef sirloin steaks; Cooked steak-cut chips and baby rocket leaves, to serve; MUSHROOM & BACON SAUCE; 2 tablespoons olive oil; 200g packet diced bacon; 1 clove garlic, crushed; 375g punnet portobello mushrooms, thickly sliced; ¼ cup Worcestershire sauce; ¼ cup tomato sauce; ¼ cup chopped fresh parsley

Steak Kilpatrick

Love Oysters Kilpatrick? Well you're going to love the finger-licking sauce in this delicious dinner!

Serves 4

Prep

Cook

15M

Total

20M

Skip to Recipe

This mushroom and bacon sauce is so good, you’ll want to bottle it! Also works well with baked chicken!

Ingredients

4 x 200g beef sirloin steaks

Cooked steak-cut chips and baby rocket leaves, to serve

MUSHROOM & BACON SAUCE

2 tablespoons olive oil

200g packet diced bacon

1 clove garlic, crushed

375g punnet portobello mushrooms, thickly sliced

¼ cup Worcestershire sauce

¼ cup tomato sauce

¼ cup chopped fresh parsley

Method

To make sauce, heat half the oil in a large, non-stick frying pan over a medium to high heat. Add bacon and garlic. Cook, stirring for about 2 minutes, or until crisp and light golden. Remove.

Add steaks to same, hot pan. Cook, for about 3 to 4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes.

To finish sauce, heat remaining oil in same pan. Add mushrooms. Cook, stirring for about 4 minutes, or until just tender. Return bacon to pan. Stir in combined sauces. Bring to boil. Stir in parsley. Remove from heat.

Top steaks with mushroom and bacon sauce. Serve with chips and rocket leaves.

TIP! Beef sirloin steaks are also known as porterhouse steaks. Portabella mushrooms have a dense, firm, meaty texture with a deep, rich flavour.

Jane Ash