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Steak Avec Garlic and Mushroom Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: 2

Metric Cups
  • 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)
  • 17⅔ ounces new potatoes
  • 3 large carrots
  • broccoli (1 head)
  • 17⅔ ounces 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

Steak Avec Garlic and Mushroom Sauce is a community recipe submitted by Adzaaahhh and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For 2 peeps:

  • 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.
  • 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:

  • 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).
  • 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.
  • Chuck all solid material onto a large platter then drench the lot liberally with the sauce, making sure not a drop is wasted.
  • For 2 peeps:

  • 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.
  • 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:

  • 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).
  • 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.
  • Chuck all solid material onto a large platter then drench the lot liberally with the sauce, making sure not a drop is wasted.
  • Tell us what you think