Entrecote Bourguignon

This flavourful bourguignon sauce is positively ambrosial, and adds a touch of elegance to steak, daring you to resist dipping your french bread. I

Pound the steaks slightly and season with the freshly ground black pepper.

Salt to taste.

Heat oil in a skillet and fry the steaks.

When cooked according to taste , transfer to a serving platter and keep warm.

Drain off most of the excess oil from the pan.

Mix chopped onion and garlic together and saute for 2- 3 minutes until crisp and golden.

Add mushrooms and red wine.

Bring to a boil and simmer until the liquid has reduced by half.

Mix the cornstarch with the cold beef stock and add to the pan , together with the chopped spring onion.

Stir for a further minute , or until sauce just begins to bubble.

Spoon over the steaks , sprinkle chopped parsley on plates and serve immediately.

sirloin steaks, fresh ground pepper, salt, onion, garlic, fresh mushrooms, spring onion, vegetable oil, dry red wine, cornstarch, beef stock, parsley