Sirloin Steak & Porcini Mushroom Sauce

Sirloin Steak & Porcini Mushroom Sauce

with Potato Fries & Toasted Pine Nuts

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Porcini mushrooms are near legendary for their rich yet earthy umami flavour. In this dish they form an indulgent jus, perfect for drizzling over a seared sirloin steak. Along with potato fries and crunchy pine nuts, this meal with flavours of the forest is the perfect night in to celebrate.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilk
Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 packet

dried porcini mushrooms

2 unit


1 bag

green beans

1 bag


1 unit


2 clove


1 bunch


1 packet

pine nuts

(ContainsTree Nuts)

1 packet

Sirloin Steak

½ tub

cooking cream


Not included in your delivery

olive oil

1 cup

hot water

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3210 kJ
Fat46.5 g
of which saturates25.1 g
Carbohydrate34.7 g
of which sugars7.2 g
Protein49.3 g
Sodium341 mg
The average adult daily energy intake is 8700 kJ
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Large Non-Stick Pan

Preheat the oven to 220°C/200°C fan-forced. Place the dried porcini mushrooms and the hot water in a jug and set aside to soak for 20 minutes. Slice the potato (unpeeled) into 1cm fries. Arrange the potato in a single layer on the oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender.


While the fries are roasting, trim the green beans. Roughly chop the silverbeet. Thinly slice the eschalot. Finely chop the garlic (or use a garlic press). Pick the thyme leaves.


Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook for 2 minutes or until softened. Add the silverbeet and 1/2 the garlic and cook, stirring, for 1-2 minutes or until wilted. Transfer to a medium bowl and cover to keep warm.


Return the frying pan to a high heat. Drizzle the sirloin steaks with olive oil and season both sides with salt and pepper. Once hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare, or until cooked to your liking. Using tongs, sear the fat for 30 seconds, or until golden. Transfer to a plate and set aside to rest.


Rinse and finely chop the porcini mushrooms (reserve the soaking liquid!). Return the pan to a medium heat with a drizzle of olive oil. Add the mushrooms, eschalot and thyme and cook, stirring, for 1-2 minutes or until softened. Add the remaining garlic and cook for 1 minute. Add the cooking cream (see ingredients list), reserved porcini liquid (1/2 cup for 2 people / 1 cup for 4 people) and a pinch of salt. Simmer for 4-5 minutes, or until thickened. Season with salt and pepper. TIP: Add the steak resting juices for extra flavour!


Thinly slice the steak. Add the pine nuts to the bowl with the silverbeet and green beans. Season with salt and pepper and toss to combine. Divide the veggies, fries and sliced sirloin steak between plates. Spoon the porcini mushroom sauce over the steak.