Recipe: Pan-seared horse sirloin

1 In your pan, melt butter with a touch of oil, then sauté your mushrooms. Season with salt and pepper. Once cooked, transfer them to a bowl.

2 In a saucepan, add your chopped shallot, your mignonnette, and the wine vinegar. Let it reduce completely, then add your wine-based sauce. Bring to a boil again and set aside.

3 Cut your potatoes in half, then insert a garlic slice. Melt a little butter and olive oil in a sauté pan, then roast them in it. Season with salt and pepper, then set aside.

4 Here comes your guests. In a pan, add a generous knob of butter with a drizzle of oil. Heat well, then sear your sirloins for 1 minute on each side. Remove from heat and place an upturned plate in the pan on which you'll set your pieces of meat. Season them with salt and pepper, then cover with foil.

5 Now it's time to serve this dish. Heat your sauce, add your mushrooms to it, and pour in the juices released by the meat. Also warm up your potatoes, then on a hot plate, arrange your meat with the new potatoes around it and pour the hot mushroom sauce over your sirloins so they stay warm.

And as you often ask us about wine pairings, you can also try the excellent Cahors from Clos Triguedina or their Probus from my friend Jean-Luc Baldès.