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  • 2 thick sirloin or fillet steaks
  • 3 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 150 ml wine
  • 100 ml double cream
  • 150 g brown mushrooms, sliced
  • a few drops Worcestershire sauce
  • 1 tbsp fresh tarragon, chopped


  1. Take the steaks out of the fridge for 10 minutes. Season and rub with 2 tbsp of oil. Heat a frying pan until hot. Fry the steaks for 4 minutes each side until medium pink. Set aside on a plate to rest.
  2. Heat the remaining oil in the pan. Add the onion and garlic and fry until soft. Add the wine and reduce by half. Add the cream and mushrooms. Stir for 3 minutes then add the Worcestershire sauce and tarragon and season.
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