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September 12, 2006

Filed under: Uncategorized — ros @ 8:49 am

Steak Sigiriya 

Ingredients (for 2) 

  • 2 fillet steaks (around 180-220g each)
  • 6 large chestnut mushrooms, sliced
  • 100ml arrack (or whisky)
  • 150ml double cream
  • 1/2 a lamb stock cube dissolved in 1/4 mug water
  • 1 dessert spoon dijon mustard
  • creamy mashed potato and a green vegetable to serve


  1. Cook the fillet steak to your liking in a deep frying pan. I cook a thick steak for two and a half minutes per side and it comes out very rare. 
  2. Remove the steak from the pan, wrap in kitchen foil and keep warm.
  3. Reduce the heat, add the mushrooms to the pan with a little butter and cook through. 
  4. Add the arrack to the pan. If you want, flambee it. I'm too scared.
  5. Add the cream,  stock and mustard and mix well. Simmer gently until the mixture has halved in volume and the sauce has thickened.
  6. Add another tablespoon of arrack and stir through.
  7. Serve the steak on top of the mashed potato with the sauce and the vegetables on the side.

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