Our favourite way to serve the sirloin: shaved paper-thin over hot buttered sourdough and pan-roasted mushrooms.
Serves two. Takes ten minutes. Worth considerably more of both.
You will need: one pack of British Sirloin, four thick slices of good sourdough, 250g of mixed wild mushrooms, salted butter, thyme, and a sharp knife or mandoline.
Pan-roast the mushrooms in a generous knob of butter with thyme until golden and just crisping at the edges. Toast the sourdough and butter it while hot.
Now the important part: shave the sirloin as thinly as you can — almost translucent. Pile the mushrooms onto the toast and drape the beef over the top. The residual heat softens each shaving and releases the aroma.
Finish with black pepper. Eat immediately, ideally outdoors, ideally somewhere with a view.
