Steak with cheesy Marmite and mushroom sauce

If you want to make this dish to serve two, make the same quantity but swap the sirloin for one juicy rump steak per person. the leftover sauce freezes well, or can be added to Sunday lunch gravy!

Ingredients

Serves: 4

Ready in: 30 mins

• 4 tsp olive oil
• 2 tsp butter
• 1 large onion, sliced
• 200g chestnut mushrooms, sliced
• 1 tbsp plain flour
• 300ml stout or other dark beer
• 2 tbsp Marmite
• 4 tsp Worcestershire sauce
• 2 x 227g packs British beef sirloin steak, trimmed of any fat
• 50g Cheddar, grated
• Steamed green beans and frozen fries, chips or wedges, to serve

Method

1. In a large frying pan, heat 2 tsp of the oil and the butter. Add the onion and fry over a medium heat for 10 mins until softened. Add the mushrooms, turn up the heat to high and fry for 3-4 mins until browning, then stir in the flour for a minute.
2. When the flour has disappeared, slowly stir in the beer, followed by the Marmite and Worcestershire sauce. Add 150ml of water, then bring the sauce to a high simmer and cook for 5-10 mins to thicken it up while you cook the steaks.
   
3.  Meanwhile, rub the steaks with the remaining 2 tsp of the oil, season with plenty of pepper and halve each one to make 4 steaks. Heat a griddle or frying pan over a high heat, then add the steaks and fry for 2-3 mins on each side, until cooked to your liking. Lift onto a plate to rest.
   
4.  Once the sauce has reduced to a thin gravy consistency, take off the heat and stir in the grated Cheddar until it has melted. Season the sauce to taste.
   
5.  Add the steaks to the sauce and turn to coat thoroughly, then serve with green beans and fries, chips or wedges.