Steaks with Shallot and Mushroom Sauce

A delicious supper dish that is ready in 20 minutes. Pan cooked steak served with a shallot and mushroom sauce served with cheesy new potatoes

Based on a 2cm/¾inch 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

Ingredients

2 lean rump or centre cut steaks
Salt and freshly milled black pepper
30ml/2tbsp oil
For the Shallot and Mushroom Sauce
:25g/1oz unsalted butter
1 large shallot, or 1 small onion, peeled and sliced
75g/3oz button mushrooms, sliced
1 small garlic clove, peeled and finely chopped
100ml/3½floz white wine
200ml/7floz good, hot beef or chicken stock
15ml/1tbsp freshly chopped tarragon or flat-leaf parsley
For the Cheesy New Potatoes
:225g/8oz new potatoes, halved and par-boiled with 1 sprig fresh thyme leaves for 10-15 minutes
10ml/2tsp olive or rapeseed oil
25g/1oz grated mature hard cheese, e.g Cheddar

To prepare the shallot and mushroom sauce; melt half the butter in a non-stick medium pan and gently cook the shallot or onion for 2-3 minutes or until soft. Add the mushrooms and garlic and cook for a further minute. Add the wine and simmer for 2-3 minutes.
Add the stock and simmer for 10-12 minutes, or until the liquid is reduced by half. Whisk in the remaining butter until the sauce becomes creamy. Stir in the tarragon leaves, adjust the seasoning and keep warm.
Meanwhile, heat the oil in a medium-sized non-stick pan, season the steaks and cook according to your preference. Transfer to a warm plate and keep warm.
Clean the pan and heat the olive or rapeseed oil. Add the potatoes and sauté for 3-4 minutes. Sprinkle over the cheese and serve with the steak and sauce.