Sirloin steak recipe hunter-style

Cooking à la chasseur, hunter-style, is a style of cooking in which meat is cooked with a sauce containing white wine, shallots and mushrooms. It may also contain tomatoes, garlic and herbs, but mushrooms are essential. It was thought that hunters would pick mushrooms while returning from the hunt.

Cooking sirloin steak à la chasseur results in very tender and tasty meat. This is a quick recipe if you choose a ready-made whole grain side dish, such as Bjorg Quinoa Pois chiches, cooked quinoa with chickpeas. It needs only 1 ½ minutes reheating in microwave. I like to decorate it with marinated cherry tomatoes.

2 servings

For the steaks:
2 nice sirloin steaks, faux-filets
3 tbsp rapeseed oil
About 8 mushrooms,
1 shallot, chopped
1 clove garlic, minced
150 ml white wine
1 tbsp tomato pure
1 tsp Provencal herbs
Freshly ground black pepper
1 tsp of chicken stock cube
Parsley

For the marinated cherry tomatoes:
10 cherry tomatoes, halved
1 tbsp olive oil
Parsley

Side dish:
1 packet Bjorg Quinoa Pois Chiches, from the health food section

Wash and halve the cherry tomatoes. Place them in a bowl with olive oil and chopped parsley and let marinate while you cook the steaks and mushrooms.

Warm 1 tbsp rapeseed oil in a non-stick frying pan. Clean and slice the mushrooms and cook in the pan, stirring occasionally.
In a heavy pan, heat 2 tbsp rapeseed oil over high heat and quickly fry the steaks on both sides until nicely coloured. Reduce the heat, and add the chopped shallot and garlic in the pan. Add the white wine, tomato pure, provencal herbs, black pepper and a small amount of chicken stock in the pan. Stir and bring to a boil. Then let simmer for about 10 minutes. When the mushrooms are cooked, transfer them on top of the steaks. Cover and let simmer while you microwave the quinoa chickpeas.

Divide the steaks and quinoa chickpeas on the plates. Decorate with the marinated cherry tomatoes and chopped parsley.