Donald Russell Sirloin, Mushrooms and Leeks

Donald Russell Sirloin, Mushrooms and Leeks



DonaldRussell Sirloin

Having a food blog has many advantages. One, it makes you be more creative and cook better food. Secondly, sometimes offers come along that are too good to refuse. This was one of them. Donald Russell, the UKs premier online meat retailer, asked if I would be so kind to try a sample of their products with their new marinade recipes. “Is the Pope Catholic I thought” My mystery packet was delivered on Friday afternoon and arrived first thing Saturday. All still frozen packed with dry ice.


Inside my goodie bag were four sirloin steaks and four chicken breasts. As I mentioned, they come frozen, which is fine as long as you defrost them overnight in the fridge. Trying to quickly defrost meat is a serious no no. I looked at the Donald Russell marinade menu page to decide what to cook. I opted for the hot Worcestershire sauce menu.(You can follow the recipe below or get the recipe from the link,)


The steaks after six hours of marinating. To complete the dish I just put a few ingredients together that love beef. Beetroot, mushrooms and mashed potato. The marinade was sublime. It gave the beef an almost gamey note, certainly packed with umami from the Worcestershire sauce. All very simple but maximum rewards to make the best out of your meat. I’m looking forward to tomorrows chicken dish.


  • 1 Steak/person Sirloin Steak
  • Marinade

  • 60ml Red Wine
  • 60ml Worcestershire Sauce
  • 3 Cloves Garlic
  • 60ml Tamari Sauce
  • 120ml Olive Oil
  • 30g chopped Basil
  • 4 Sprigs, chopped Rosemary
  • 10g Cep Powder
  • 100g Girolle Mushrooms
  • 1 Tbsp Chopped Parsley
  • 100g Baby Beetroot
  • 1 Large Leek
  • 500g Mashed Potato
  • 200g Baby Carrots
  • 100g Pate


  1. Mix all of the marinade ingredients together and add the steaks. They need at least 6 hours.
  2. For the leek, cut off the tough end leaves and char in a hot griddle pan turning every few minutes.
  3. Remove the marinaded steaks an hour before cooking. Scrape off the marinade and then cook in a hot dry pan for 6 minutes total. Turning every 30 secs. Rest for 5 minutes. Cook the mushrooms after removing the steak in the same pan. Set these aside and then put the remaining marinade into this pan and reduce until thickened.
  4. Scrape the baby carrots and boil in salted water for 6 minutes.
  5. Brush a plate with butter and sprinkle the cep powder on the plate. Reheat the mash and spoon it onto the powdered strip. Arrange the carrots, beetroot, leeks and then place the steak into the centre. Make a small quenelle of the pate to place on top.
  6. Drizzle the reduced marinade over the top.


  1. What a nice offer 😉 The sirloin looks delicious, and the dish has a beautiful presentation. Good job! Have a nice week

  2. I recently received pork from a producer and I had fun too. Your steak with mushrooms and leeks would make me a happy woman. Must have been a good night at your place!

    • Dave Crichton

      The best part was that we had a bottle of red wine from a friend that was even nicer than the beef. Rarely will you hear me saying red wine was amazing.

  3. What a good problem to have… steaks at your doorstep. Of course your steaks were marinated and cooked just like in a Michelin star restaurant. Gorgeous dish and the perfect weekend meal for a gathering.

  4. How lucky are you? The meat looks wonderful and I bet the paté made it extraordinary, that creamy, earthy flavour against the melt in your mouth beef. I don’t eat beef all that often and when I do, it’s usually raw (tartare) but I’m going to have to give this a try. Last night I made a celeriac and cauliflower mash with roasted garlic that was absolutely sublime…it would work well in place of the mashed potatoes in this dish. I know I’ve seen Cep powder on your blog before but I’m going to have to google it again!

    • I’m glad I googled it, I’ve made my own Cep Powder using a variety of dried wild mushrooms and I’ve grind them in a spice grinder (dedicated coffee grinder). I’ve never used it to garnish a plate but that is very clever! I’ve used it as a dry rub on chicken before, it’s quite lovely.

    • Dave Crichton

      Loving this celeriac and cauliflower mash idea. I can’t believe I haven’t tried it yet.

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