Sirloin with Red Wine Mushroom Pepper Sauce

2 sirloin steaks

200g of mushrooms, sliced

1 tbs butter

1 tbs olive oil

1 ts salt

1 tbs green peppercorns

1 ts cracked pepper

1 ts flour

100 ml red wine

100 ml beef stock

method

Allow steak to come to room temp, drizzle with oil and salt generously.

Cook over med-high heat in a frying pan for 4mins a side (for medium rare) and set aside to rest for 4 mins in a warm place.

In the same pan over medium heat, brown the mushrooms in oil until golden. 

Deglaze the pan with red wine and simmer to reduce. Add the butter and flour and stir well to form a smooth paste. 

Add the pepper and beef stock and continue to stir until smooth. Add water if needed to thin the sauce. 

Serve warm with the steak.