The Captain’s saucy steak

4 servings Prep: 15 mins, Cooking: 15 mins
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Amaze your friends and family with this timeless favourite.

By Food24 July 14 2015
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Ingredients (10)

sea salt — flakes
30 ml fresh chillies — 573
30 ml butter
125 ml sherry — sweet
black pepper — freshly ground
MUSHROOM SAUCE:
300 g mushrooms — mixed, portabellini, king oysters, porcini and button, chopped
125 ml cream — double thick
10 ml soy sauce — dark
30 ml garlic — cloves, finely chopped
4 steak — ribeye
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Method:

Allow the steaks to come to room temperature.
In a big heavy-based pan, fry the mushrooms in the butter and olive oil over medium-high heat. Add the garlic and season to taste. Keep aside in the pan.
Heat a griddle pan until piping hot. Brush each steak with olive oil and season on both sides with the salt and pepper and sear for 2 minutes on each side.

Remove the steaks from the pan and place on a warm plate, leave at an angle to rest while you finish the sauce.
Deglaze the hot griddle pan with the Sedgwick’s Original Old Brown. Place the mushrooms in the pan back on the heat and pour the sherry with the pan juices into it. Add the cream, soy sauce and a good grinding of black pepper.
Serve the warm steaks with the mushroom sauce.

Text and image: Sedgwick’s Original Old Brown

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