This classic retro steak dish is quick to prepare and cook. Sirloin, rump or rib-eye steaks pan-fried and served with a sauce made with mushrooms, onions, mustard, stock, cream and herbs.
Based on a 2cm thick steak
To Cook Rare: 2½ minutes on each side
To Cook Medium: 4 minutes on each side
To Cook Well Done: 6 minutes on each side
- 2 lean sirloin, rump or rib-eye steaks
- Large knob butter
- 2 teaspoons rapeseed or sunflower oil
- 1 small onion or 2 shallots, peeled and finely chopped
- 100g chestnut or button mushrooms, sliced
- 1-2 tablespoons Dijon mustard
- 1-2 tablespoons Worcestershire sauce
- 2 tablespoons good red wine
- 3 tablespoons good, hot beef stock
- 3 tablespoons double cream or crème fraîche
- 1 tablespoon freshly chopped flat-leaf parsley, to garnish
Remove the steaks from the fridge at least 1 hour before cooking to bring up to room temperature.
Heat half the butter in a non-stick pan. Oil and season the steaks on both sides and cook the steaks according to your preference. Transfer to a warm plate and cover with foil.
Reduce the heat in the pan, add the remaining butter and oil. Cook the shallots and mushrooms for 5-8 minutes, or until soft, but not coloured.
Add the mustard and Worcestershire sauce and stir well. Add the red wine and stock. Increase the heat and cook for 2-3 minutes. Add any meat juices from the steak plate.
Remove from the heat and add the cream or crème fraîche until the sauce thickens. Garnish with the parsley.
Serve the sauce with the steaks, chips and a salad garnish.