Steak with mushroom and brandy sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Rump; sirloin or fillet | |
| ; steaks, 125g (4oz) | ||
| ; - 175g (6oz) each | ||
| 1 | tablespoon | Olive oil |
| 1 | ounce | Butter |
| 2 | Shallots or small onions; finely chopped | |
| 1 | Clove garlic; crushed | |
| 4 | ounces | Button mushrooms; sliced |
| 2 | tablespoons | Brandy; Madeira or beef |
| ; stock | ||
| 7 | Floz tub creme fraiche | |
| 2 | tablespoons | Chopped parsley |
| 1 | teaspoon | Cornflour; blended in a little |
| ; cold water | ||
| Salt and freshly ground black pepper | ||
Directions
1. Grill the steaks under a preheated moderate grill. For rare, allow 21/2 minutes each side, for medium cooked allow 4 minutes each side or if liked well done allow 6 minutes each side.
2. Meanwhile, heat the oil and butter in a pan and fry the shallots or onions, garlic and mushrooms for 5-6 minutes, stirring occasionally.
3. Add the brandy, Madeira or stock, creme fraiche, most of the parsley, the blended cornflour and seasoning to taste. Cook for a further 2-3 minutes, stirring occasionally until thickened and smooth.
4. Transfer the steaks to a warmed serving plate, pour over the sauce and sprinkle with the remaining chopped parsley. Serve immediately. Converted by MC_Buster.
NOTES : A real treat, good enough to be served at a dinner party.
Converted by MM_Buster v2.0l.