Rosemary sirloin steak with vegetable sauce, mushrooms and nuts.

Season the sirloin with rosemary to taste. We make three small cuts, add a drizzle of oil, cut the potato, make small cuts, season with salt and pepper and put everything in the oven at 200 degrees for 20 to 30 minutes (depending on your oven).

For the vegetable sauce: We sauté the chopped peppers, the chopped onion, the diced red tomato and the 3 garlic cloves in slices in a paella pan with the base covered in our olive oil (about 5-6 tablespoons).

Once the sauce is browned, add 50 ml of white wine and let it reduce for 2-3 minutes. Once these minutes have passed, add half a glass of beef broth to our sofrito and blend with a hand blender until the desired consistency is achieved.

In another paella pan, fry our mushrooms with a teaspoon of oil, add the nuts and set aside.

To finish, put in a large frying pan (I used a paella pan) the crushed sofrito, the mushrooms, the nuts and the sirloin cut in medallions. Add the remaining broth, add salt and let it thicken to taste over medium heat.

Enjoy!