Quick Steak with Black Pepper and Mushroom Sauce
by
Scott Pickett
INGREDIENTS
1 x 250-300gm Porterhouse steak per person
50 mls olive oil
250 grams mushroom ( button, pine, field mushroom etc )
250 mls veal or chicken stock
100 mls cream
50 grams butter
Lots of fresh black pepper
Herbs to finish, parsley, thyme etc
METHOD
Season steaks with Salt & Pepper
Heat heavy base pan and add a good glug of Olive Oil
Pan needs to be very hot. When it is smoking, add the steaks and cook for 3-4mins each side and then rest for half the total cooking time.
In the same pan, saute mushrooms, deglaze with red wine, reduce by half then add some veal or chicken stock , reduce by half again. To finish add a splash of cream, butter, lots of freshly ground black pepper, parsley and thyme.
Slice the steak ( if you want) and pour over the black pepper and mushroom sauce.