Sirloin Steak & Porcini Mushroom Sauce

While the fries are roasting, trim the green beans. Roughly chop the silverbeet. Thinly slice the eschalot. Finely chop the garlic (or use a garlic press). Pick the thyme leaves.

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a medium bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook until softened, 2 minutes. Add the silverbeet and 1/2 the garlic and cook until wilted, 1-2 minutes. Transfer to the bowl with the pine nuts.

Return the frying pan to a high heat. Drizzle the sirloin steaks with olive oil and season both sides with salt and pepper. Once hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare, or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate and set aside to rest.

Rinse and finely chop the porcini mushrooms (reserve the soaking liquid!). Return the pan to a medium heat with a drizzle of olive oil. Add the porcini mushrooms, eschalot and thyme and cook until softened, 1-2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the cooking cream, reserved porcini liquid (1/2 cup for 2 people / 1 cup for 4 people) and crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 4-5 minutes. Season to taste with salt and pepper. TIP: Add the steak resting juices for extra flavour!