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STEAK AVEC GARLIC AND MUSHROOM SAUCE

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Serves: 2

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What does this mean?

A jolly nice, filling steak dish, best enjoyed with a good (or not-so-good) shiraz. Actually any old Shiraz its all good in my ridiculously low-life opinion.

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Ingredients

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  • 500 grams new potatoes
  • 3 large carrots
  • broccoli (1 head)
  • 500 grams rump steak (or sirloin, fillet or rib eye - tenderised and cut into two 250g pieces)
  • 3 tablespoons olive oil
  • garlic (preferably fresh)
  • pepper
  • fresh basil (dried or fresh)
  • mushrooms (a punnet, any kind)

Method

For 2 peeps:

  1. Cut carrot into batons & broccoli into florets. Steam broccoli & carrots in an electric steamer for 20 mins (with carrots on bottom tier). Failing this, boil them in a saucepan but not to death. 
  2. While this going on bung new potatoes in a Pyrex dish covered with clingfilm in an 800w microwave with a dash o salt for 7.5 mins. 

The sauce:

  1. 500ml double cream, 3 crushed cloves garlic, 1 tbsp e.v. olive oil, finely chopped mushrooms, basil, crushed peppercorns. Heat the olive oil in a LARGE pan & fry off the garlic & mushrooms. Add the double cream, & don't hold back with the pepper & basil. Heat it on full until it starts turning a decisive yellow around the edges, then kill the heat (should be around 3-5 mins). 
  2. At the same time, be frying off the steaks to everyone's taste (I use about 2 tbsp olive oil - but you could probably get away with any cooking oil) & don't forget when purchasing to ask the butcher to tenderise the b@stard, especially if it's rump. 
  3. Chuck all solid material onto a large platter then drench the lot liberally with the sauce, making sure not a drop is wasted.

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