Succulent Sirloin Steak

Master the art of cooking the perfect sirloin steak for truly tender meat and you’ll never look back



  • 2 tbsp Brandy or cognac
  • 2 tbsp Butter
  • 2 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • ½ tsp Sea salt
  • Freshly ground Black pepper
  • 1 tbsp Snipped chives
  • 1 tbsp Finely chopped parsley
  • 1 tsp Lemon juice


  1. Heat the oil and butter in a non-stick frying pan, and cook your steaks briskly. Once the steaks are cooked to your liking draw the pan off the heat, transfer the steaks to two warm dinner plates and season with sea salt.
  2. Now, add the brandy or Cognac to the still-hot pan and return it to the heat, where – whoosh – it
  3. will flame.
  4. When the flame dies, reduce the heat and quickly add the butter, Worcestershire sauce, mustard, sea salt and pepper, stirring vigorously with a wooden spoon for 1 minute, allowing the mixture to bubble and thicken.
  5. Add the chives, parsley, lemon juice and any juices that have gathered from the resting steaks, stir well and pour the bubbling sauce over the steaks. Serve immediately.

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