One-pan Sirloin Steak & Lactose Free Creamy Mushroom Sauce

Directions

1. Rub steaks with oil and season well with salt and pepper. Heat a large pan (non-stick or cast iron) over high heat until very hot. Carefully place the steaks in the pan and add a knob of lactose-free butter and the thyme to the side. Sear steaks to your liking (1-2 mins for rare, 3-4 mins for medium and 5-6 mins for well done). Baste them with the foaming butter and thyme as they sear, then remove from the pan and leave to rest on a warm plate or board that has a gutter to catch the juices.

2. Using the same pan with the leftover steak juices and thyme, reduce the heat to medium. Add another knob of lactose-free butter. Once melted, add the shallots and cook for 2 minutes. Stir in the garlic and mushrooms and turn the heat up slightly. Cook for 2–3 minutes until mushrooms soften.

3. Add a splash of brandy and let it bubble for about a minute. Stir in Worcestershire sauce and beef stock. Let it boil and reduce for 2 minutes. Lower the heat and stir in the lactose-free cream until the sauce thickens and turns creamy. Taste and season with a pinch more salt if needed.

4. Remove the thyme, then return the steaks and any juices to the pan. Spoon the sauce over the top and finish with a sprinkle of chopped parsley if you like.