Beef Steak with Creamy Mushroom Sauce
A classic that still earns its place on the menu: premium beef cooked to the doneness you choose, finished with a rich creamy mushroom sauce. Suited to special dinner service, or as a signature main that a restaurant can build a reputation on.
Ingredients
Steps
Let the steak sit at room temperature for 10–15 minutes before cooking so it cooks evenly.
Pat the surface completely dry with kitchen paper.
Season both sides evenly with 4 g of salt and 2 g of black pepper.
Heat a cast-iron or stainless pan for 2 minutes until very hot, add 15 ml of oil and let it just begin to smoke.
Cook the steak for 2 minutes 30 seconds on the first side without moving it, turn, then 2 minutes 30 seconds on the second side (medium for a 2.5–3 cm thickness).
Butter baste: add 15 g of butter, 2 crushed garlic cloves and rosemary or thyme; tilt the pan and spoon the foaming butter over the steak for 30–40 seconds.
Lift the steak out and rest it for 5 minutes before serving with the creamy mushroom sauce.
Tips from the Tavis Kitchen
- Bring the steak to room temperature before cooking; a cold centre cooks unevenly however carefully you time it.
- Rest the steak after cooking so the juices stay in the meat when it is sliced.
