Ingredients
Method
- Place a large heavy-bottomed pan over a medium heat and melt half of the butter and the oil.
- Add sliced mushrooms and cook 5 minutes or until softened and most of the liquid has evaporated.
- Add the onion and cook 3 minutes, stirring often.
- Add garlic, thyme, 1 tsp sea salt and a grinding of black pepper.
- Cook, stirring constantly, for 2 minutes or until garlic is fragrant.
- Transfer mushrooms and onion to a large plate.
- Wipe pan clean with a paper towel.
- Place the same pan over a high heat and add the remaining butter and the oil.
- When the butter is hot and finished foaming, add the steaks and sear for 3–5 minutes per side, turning once.
- When the steaks are cooked to your preference, season and transfer them to the plate with mushrooms.
- In the same pan over a high heat, add the red wine and boil down until reduced by half.
- Add the beef stock and boil until about 150 ml of liquid remains in the pan (about 10 minutes).
- Stir in the cream and boil for 2 minutes or until slightly thickened.
- Season sauce to taste with salt and pepper if desired.
- Add steaks and mushrooms back to the pan, spooning some of the sauce over the steaks.
- Once steaks are just heated through, remove from heat and serve.
- Accompany with fries and vegetable of choice.
Nutrition
Notes
Don't overcrowd the pan with mushrooms; cook in batches for best browning.
Ensure your pan is very hot before searing the steaks to achieve a perfect crust.
Adjust seasoning of the sauce to your exact preference before serving.
Ensure your pan is very hot before searing the steaks to achieve a perfect crust.
Adjust seasoning of the sauce to your exact preference before serving.