Grilled sirloin steak with carrot puree and mushroom gravy

Remove the meat from the refrigerator and allow it to come to room temperature.

Heat 1 tablespoon of oil and fruit the onion glassy. Add the five spice powder and fry with it. Add the carrot and orange juice and cook covered until done. Puree afterwards.

Heat the rest of the oil and fry the mushrooms on a high setting for 3 minutes. Add the spring onion and cook briefly. Season with salt and pepper. Extinguish the mushrooms with the wine and beef fondue and bring to the boil.

In the meantime, heat a grill pan and sprinkle the meat with salt and pepper. Grill the meat on both sides in 2-3 minutes. Serve the entecotes with the carrot puree and mushroom gravy.