Season a couple sirloin medallions with smoked salt and pepper and sear on all sides in a hot pan for a minute or two. Place in a hot oven for an additional 4-8 minutes depending on desired doneness.

Meanwhile, fry a finely chopped large shallot in a little oil, adding  a couple of large, fresh or frozen porcini mushrooms, sliced. Once softened stir in a glug of anis-flavoured liquor (Ouzo or other similar) and reduce, add a little beef stock and reduce. Finish off by adding a couple spoonfuls of creme fraiche, cream or soy cream, some sea salt and pepper and a sprinkling of finely chopped chives.

Serve the steak and mushrooms sauce along with some steamed Chantenay carrots.