Ingredients
4 x 150-200g steak
rump recommended
1 tbsp olive oil
to taste Sea salt and freshly ground black pepper
1 tbsp butter
350g button mushrooms
sliced
1 clove garlic
crushed
½ cup white wine
optional
½ cup chicken stock
125mL
½ cup cream
125mL, or evaporated light milk
1 tbsp cornflour
optional, dissolved in 1 tablespoon cold water
Allergy Advice
Contains Dairy
Equipment
- 1 plastic bag
- 1 large non-stick frypan or BBQ
- 1 aluminium foil
Instructions
- Place steaks in a plastic bag with oil, salt and pepper. Bash the steak to tenderise. Store in fridge until ready to cook; remove 10 minutes before cooking.
- Heat a large non-stick frypan or BBQ to high heat. Cook steak for 2-3 minutes each side for medium, or to taste, turning once only. Remove to a plate, cover with aluminium foil and keep warm.
- Reduce heat to medium, melt butter in pan juices and add the mushrooms. Cook for 5 minutes or until golden and tender. Add the garlic and cook for another minute.
- Add wine (if using), stock and cream. Cook for 2 minutes, stirring, until sauce thickens slightly. For a thicker sauce, thicken with 1 tablespoon of cornflour dissolved in 1 tablespoon cold water.
- Serve steak smothered in mushroom sauce with potato wedges and a green vegetable or salad.
Notes
Tip
Serve with potato wedges and a green vegetable or salad.
Variation
This creamy mushroom sauce is also lovely with pork or chicken.
