Beef – Dry Aged Sirloin Steak

Season well, fry in pan for 3 - 5 minutes per side, or to your preference, with chopped onions and mushrooms. Chefs tip: Remove Sirloin and vegetables from pan after cooking, place on a warm dish and cover to rest. To make a sauce, add cream to steak pan and simmer until reduced to desired consistency, add a knob of butter and black pepper. Stir any existing juices from rested meat into the sauce (and perhaps a spoonful of whiskey) before serving.