Pan-grilled Steak with Mushroom Sauce

Serves 6

6 x 175g (6 ozs) sirloin or fillet steaks
1 clove of garlic
a little olive oil
salt and freshly ground pepper

Mushroom Sauce
15-25g (1/2-1 oz) butter
75g (3 ozs) onion, finely chopped
225g (8oz) mushrooms, sliced
110ml (4fl ozs) cream
freshly chopped parsley
1/2 tablespoon freshly chopped chives (optional)
a squeeze of lemon juice
salt and freshly ground pepper
roux (see recipe)

Fresh watercress or parsley

Prepare the steaks about 1 hour before cooking. Cut a clove of garlic in half, rub both sides of each steak with the cut clove, grind some black pepper over the steaks and sprinkle on a few drops of olive oil. Turn the steaks in the oil and leave aside. If using sirloin steaks, score the fat at 2.5cm (1 inch) intervals.

Next make the mushroom sauce:
Melt the butter in a heavy saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5-10 minutes or until quite soft but not coloured. Meanwhile cook the sliced mushrooms in a little butter, in a hot frying pan in batches if necessary. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice. Add the mushrooms to the onions in the saucepan, then add the cream and allow to bubble for a few minutes. Thicken with a little roux to a light coating consistency. Taste and correct the seasoning, and add parsley and chives if used.

To cook the steaks:
Heat the grill pan, season the steaks with a little salt and put them down onto the pan.
The approximate cooking times for each side of the steaks are:

-                             Sirloin              Fillet
Rare                       2 minutes       5 minutes
Medium rare            3 minutes       6 minutes
Medium                   4 minutes       7 minutes
Well done                5 minutes       8-9 minutes

Turn a sirloin steak over onto the fat and cook for 1-2 minutes or until the fat becomes crisp. Put the steaks onto a plate and leave them rest for a few minutes in a warm place.

To Serve

Put the steaks on to hot plates. Spoon the warm mushroom sauce over one end of the steak. Garnish with fresh watercress or parsley sprigs.


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