Beef
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp chopped fresh rosemary (or ½ tsp dried)
2 New York sirloin steaks, fat trimmed
Mushrooms
½ cup dried porcini mushrooms
½ cup hot water
1 tbsp olive oil
3 tbsp butter
½ cup chopped shallots
2 tsp minced garlic
250 g fresh mixed mushrooms, preferably wild, sliced
½ tsp chopped fresh thyme
½ cup Shiraz
1 cup chicken or beef broth
1 tsp Dijon mustard
To finish: 2 tbsp chopped parsley
Combine olive oil, soy sauce, Worcestershire sauce and rosemary in bowl, brush marinade over steak and season with salt and pepper, set aside.
Soak porcini mushrooms in hot water for about 20 minutes. Drain and reserve mushrooms and liquid separately.
Heat oil and butter in large skillet over high heat. Add shallots and garlic and sauté for 1 minute until softens. Add reserved porcini mushrooms, fresh mushrooms, thyme and sauté until mushrooms are limp. Season with salt and pepper to taste. Pour in wine, bring to a boil and cook until most of the wine is gone. Add reserved porcini liquid, broth, Dijon and bring to boil for 10 minutes (or until reduced and thickened).
In a separate skillet, heat over high heat, grill steaks for 3 minutes. Remove and let stand for 5 minutes. Serve with mushroom mixture and parsley.