Sauce brings everything together on a plate. This recipe is quite rich one of the few occasions when I serve a bucket of it. It begs for a dollop of buttery mash or some big, fat, golden chips and a green salad.
A bottle of Pinot Noir would do very nicely.
TIP Please do not use wine that has been hanging around for a week after being opened. A primitivo is fairly cheap and perfect for this dish.
Serves 2
2 siroin steaks at room temperature (you really don’t need more than 100gr per person)
1 banana shallot, sliced thinly
6 mini Portobello mushrooms
1 large glass of red wine (250ml)
1/2 mug of beef stock (I use the knorr stock pots)
1 tsp dijon mustard
1 tsp red peppercorns, lightly crushed
a good knob of butter
a little olive oil
sea salt
Season the steaks with a little salt.
Heat a tbs of olive oil in a frying pan. Fry the steaks for a minute on each side on a fairly high heat.
Don’t mess around with them. They will be a little underdone (very rare) but just lift them out and let them rest whilst you make the sauce.
Add half the butter to the pan and fry the shallot and mushrooms till cooked through, about five minutes. Pour in the red wine. Reduce by two thirds and then add the stock, pepper and mustard. Turn down the the heat and let this bubble for five minutes. Whisk in the butter and then place your steaks in the sauce for a minute.
Place the steak over a pile of mash and spoon over the sauce.
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