This is a super simple steak recipe that tastes wonderful and is company worthy without a lot of effort. I had some left over pumpkin I wanted to use up when I made this so I served over pumpkin mash, you can serve over regular mash or with your favourite vegetable. As you are pairing this sauce with a good cut of bee,f I like to use a really good full bodied wine and then you can just use the rest to drink with dinner.

Ingredients

4 Steak fillets (250-300g a piece we like ours thick)
Olive oil
30g Butter
1 Red onion, sliced thinly
250-300g Wild mushrooms, chopped
2 Cloves garlic, crushed
2 Tablespoons parsley, chopped finely
1 Tablespoon fresh thyme leaves
175ml Dry red wine
50ml Water
3 Tablespoons balsamic vinegar
11/2 Teaspoons beef stock granules or 1 beef stock cube
1 Teaspoon seeded mustard
3 Tablespoons cream
11/2 Teaspoons cornflour
Pepper to taste

Method

1. Melt butter in a pan, add onion, mushrooms and garlic, cook stirring until mushrooms and onion are soft, stir in herbs, add wine, water, vinegar and stock, set over a low heat to simmer gently.

2. While sauce is simmering cook steaks, heat some olive oil in a pan, add steaks, cook beef until browned on both sides and cooked as desired, remove and set to one side to rest meat.

3. While steaks are resting finish sauce. Turn heat back up, add mustard, pepper and cream to mushroom, wine mix, blend a little water with the cornflour and add to sauce, stir until mixture boils and thickens.

To Serve: Place spoonfuls of mash on a plate (whatever mash you decide to make with this.) Place steaks on top, drizzle mushrooms and sauce over, garnish with a thyme sprig if desired.

All photos taken by me unless otherwise stated.