Spoon the creamy sauce over your steak to add spice and tang – it can be made ahead and reheated for an easy but impressive meal for two
- Serves: 2 persons
- 2fillets steaks (rib eye or sirloin)
- 1tbsp olive oil
- 2tbsp salted butter, softened
- 1sprig rosemary
- 1clove garlic, bashed
- 1long shallot, finely chopped
- 200g chestnut mushrooms, sliced
- 2vine tomatoes, chopped
- 125ml red wine
- 100ml chicken stock
- 1tbsp french or dijon mustard
- 150ml double cream
- 1-2 tbsp Worcestershire sauce
- a dash Tabasco
- rocket and potato wedges, to serve
Step 1Leave the steaks at room temperature for 30 minutes before you start to cook. Pat dry with kitchen paper.
Step 2Heat a heavy-based frying pan or skillet until very hot. Season the steaks well on both sides, then rub in the oil all over. Carefully lower into the pan and sear for 1-2 minutes or until brown. Flip and add 1 tbsp butter, the rosemary and garlic to the pan. Spoon the melted butter over the tops of the steaks and fry for 3-6 minutes or until cooked to your liking. Remove from the pan onto a plate and leave to rest while you make the sauce.
Step 3Add the remaining 1 tbsp of butter to the pan, lowering the heat to medium, and fry the shallot for 5 minutes until softened, scraping any bits from the bottom of the pan. Add the mushrooms and cook for 10 minutes until golden and any water has evaporated. Stir in the tomatoes, season lightly, then pour in the wine. Bubble until reduced by half, then add the stock and mustard. Bring to a gentle simmer, and stir in the cream, worcestershire sauce and Tabasco. Taste and add more seasoning, mustard or worcestershire sauce, if you like.
Step 4Pour any resting juices from the steaks into the sauce before carving and serving the sauce over the steaks. Serve with a peppery rocket salad, potato wedges, chips or mash.