Creamy mushroom sauce with barbecue steaks

Prep 10 mins | Cook 15 mins | Serves 2

2 thick beef sirloin steaks
Olive oil cooking spray
Potato fries, rocket leaves and halved cherry tomatoes, to serve

Creamy mushroom sauce

1 tbs olive oil
250g gourmet mixed mushrooms sliced*
2 garlic cloves, thinly sliced
¹⁄₄ cup dry white wine
¹⁄₂ cup thickened cream
1 tsp thyme leaves

* often sold pre-packed. Use a mixture of shiitake, swiss brown, enoki, king and oyster mushrooms

Step 1 Preheat a greased barbecue or char-grill over medium-high heat.

Step 2 Spray steaks with oil and season with salt and pepper. Barbecue or char-grill steaks for 4–5 minutes on each side (for medium-rare depending on thickness) or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.

Step 3 Meanwhile, heat oil in a large non-stick frying pan over medium heat until hot. Add mushrooms and garlic. Cook, tossing occasionally, for 2 minutes. Stir in wine and simmer for 2 minutes. Stir in cream and thyme. Heat, stirring occasionally, for 2–3 minutes until slightly reduced. Season with salt and pepper to taste. Serve steaks with mushroom sauce, potato fries, rocket and tomatoes.

Good for you ... Swiss Brown Mushrooms

Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)

They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.

A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.