2 Sirloin steaks (16 oz)
250g of mixed mushrooms (chestnut, button and shitake)
25g Butter
2 Domato - halved
Anglesey sea salt and Black Pepper

The Sauce

25g Butter
1 Onion - finely chopped
250g mixed mushrooms - chopped
Glass of white wine
Joch of whisky
½ pint of beef stock
Sprig of fresh thyme

Onions in a Tempura Batter

2 Onions - sliced into rings
30g of Cornflour
85g Plain flour
1 egg - beaten
250ml of fizzy water
Vegetable oil (to fry)

METHOD

Season the two steaks.

Melt the butter in a frying pan.
**Tip - If one steak needs more cooking time than the other, use two frying pans to ease the process. Put a lid on top of the frying pan if one steak needs to be well-done in order to keep the heat in so that the steak doesn't burn.**

Put the tomato and mushrooms in the frying pan with the steak.
Cook the steak for approximately 3 - 4 minutes each side for a 'medium-rare' steak and approximately 5 - 6 minutes for the steak to be well-done.

The Sauce

In a frying pan, heat the butter and add the onions. Cook for a little before adding the mushrooms. Then add the wine and reduce before adding the whisky, stock and thyme and mix. Leave on a low heat to simmer.

Onions in a Tempura Batter

In a large bowl, mix the flour, egg and water well with a fork.

In a deep bowl, put enough vegetable oil and put on a high heat. Place the onion rings one by one into the batter and then straight into the oil (if the batter doesn't fry straight away, heat for 1-2 minutes again and repeat the process). Fry the onions until crisp.

Serve the steak with the mushrooms, tomato, battered onions, and put the sauce in a jug to serve.

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