Steak with a mushroom and Sedgewick's Old Brown sauce

Amaze your friends and family with this timeless favourite.
 
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Recipe from: 14 July 2015
Preparation time: 15 min
Cooking time: 15 min
 
 

Ingredients

 
  • sea salt flakes
  • 30
    ml
    olive oil
  • 30
    ml
    butter
  • 125
    ml
    Sedgwick’s Original Old Brown
  • freshly ground black pepper
  • MUSHROOM SAUCE:
  • 300
    g
    mixed mushrooms such as portabellini, king oysters, porcini and button, chopped
  • 125
    ml
    thick, double cream
  • 10
    ml
    dark soy sauce
  • 30
    ml
    garlic, finely chopped
  • 4
    rib eye steaks, about 2,5cm thick
Servings: Change Serving
 
 

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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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