Traditional recipes from Andalucia Southern Spain

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Sirlon Steak with Mushrooms, Shallots and Ham. Serves 6

Ingredients 6 Sirlon or Fillet Steaks, about 150g each 5 Tablespoons of olive oil 200g Mushrooms, sliced 20g Butter Juice of 1/2 a lemon 150g Shallots, chopped 100g Serano ham, chopped Salt

Preparation

Brush both sides of the steaks with a little of the oil and leave to stand in the refrigerator for 30 minutes.

Put the mushrooms, butter and lemon juice into a saucepan, season with salt and cook over a medium heat for 6 minutes. Remove from the heat and set aside.

Heat 3 tablespoons of oil in a frying pan. Add the shallots and cook over a low heat, stirring occasionally for about 5 minutes, until softened and translucent. Stir in the ham and cook for 2-3 minutes, then add the mushrooms and their cooking juices. Keep warm over a very low heat.

Heat the remaining oil in a frying pan or ridged griddle pan, add the steaks and cook over a high heat for 2-4 minutes on each side until they are done to your liking.

Season with salt, transfer to a warm serving dish and spoon a little of the mushroom, onion and ham mixture, together with the cooking juices on top of each steak and serve immediately

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