Steak with mustard, soy and port sauce
Mustard and Kikkoman soy sauce add warmth and a satisfying savouriness to the sauce, whilst port adds a touch of sweetness.
- Preparation Time10 mins
- Cooking Time15 mins
Nutrition per serving
- Energy280 Kcals
- Saturated Fat3.3g
- 2tbsp sunflower oil
- 4 rump or sirloin steaks, trimmed of fat
- 200g/7oz mushrooms, sliced or chopped
- 4tbsp ruby port
- 200ml/7fl oz beef stock
- 2tbsp Kikkoman soy sauce
- 1tsp English mustard
1 Heat the oil in a large, heavy frying pan. Add the steaks and cook over a high heat for 2-4 minutes on each side, depending on their thickness and how you like your meat cooked. Remove and keep warm.
2 Add the mushrooms to the pan, lower the heat to medium and fry for about 5 minutes until tender, stirring occasionally.
3 Pour in the port, then add the stock, soy sauce and mustard and bring to the boil, whisking to blend. Bubble for 2 minutes until slightly reduced.
4 Return the steaks to the pan, simmer for 1 minute then serve with chunky chips, sautäed or new potatoes, plus grilled tomatoes and salad or a green vegetable.
Get the pan really hot before you add the steaks so they seal all the precious juices inside. If necessary, fry them in batches.
Instead of mustard, you can give the sauce a spicy kick by adding a few dashes of Worcestershire sauce.