• Serves four

    1. Start by sealing the steak in oil and then remove from the pan.
    2. Now add the garlic, mushrooms onions, smoked paprika and herbs to the pan and cook for 5 minutes until soft.
    3. Add the brandy and flame in the pan to burn off alcohol then add Macphie Demi-Glace and Bechamel with butter Sauce, bring to boil add the steak back to the pan and finish with seasoning.
    4. Serve with rice.


  • 200g Macphie Demi-Glace sauce
  • 200g Macphie Bechamel sauce
  • 400g sirloin steak, sliced
  • 300g mushrooms, sliced
  • 150g onions, sliced
  • 8g smoked paprika
  • 10g garlic puree
  • 4g parsley and sage
  • 100g brandy
  • seasoning to taste