Sirloin steak with brandy mustard and clotted cream sauce

Sirloin steak with brandy mustard and clotted cream sauce

This luxury sauce benefits from fabulous, thick Cornish clotted cream, and it couldn’t be easier to make!

  • 2 steaks (we use sirloin)
  • 1 large shallot, peeled and finely chopped
  • 3 tbsp brandy
  • 100g Rodda’s Cornish clotted cream
  • 2 tsp wholegrain mustard

Melt a knob of butter in a large frying pan, then add the steaks and sear quickly on both sides until brown.

Next, add the shallot and cook the steak to your liking, then remove and allow to rest.

Meanwhile, pour in the brandy and light it with a match, then cook until the flames die out. Spoon in the Cornish clotted cream and mustard, and stir well.

Finally, season with sea salt and black pepper and leave to simmer for 1-2 minutes.


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One comment

  1. Mike Betts says:

    As a Cornish man living in York, I love the cream and have converted some of my Yorkshire neighbours into buying it. I also have Cornish friends living in Southern Ireland,and would love to get your cream, but you don’t ship to Ireland. Please review your shipping policy.

Time: 15 minutes
Makes: 2 servings

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