Matt Tebbutt shows us how to cook up steak with these special mushrooms
Ingredients
- 1 sirloin steak, about 250-300g
- 1 handful of good quality cep mushrooms
- 1 garlic clove
- Some thyme sprigs
- A few bay leaves
- A glug of Olive oil
- Unsalted butter
- A small bottle of Worcestershire sauce
- Double cream, to taste
- 1 tsp cracked black or green peppercorns
- A bottle of Madeira wine
Method: How to make Steak with cep mushrooms
1
Reduce the Worcestershire sauce to just a few tablespoons.
2
Add the cream to taste and stir in the peppercorns. Set aside.
3
Cook the steak medium-rare, add a smashed garlic clove to the pan along with the thyme sprigs and a small amount of butter. Allow to rest for five minutes.
4
Sauté the cut ceps in a little oil and butter. When nicely coloured, season and add a splash of Madeira to glaze.
To serve:
5
Pile the ceps on top of the steak and spoon the warmed pepper sauce and any resting juices around it. Serve with a simple green salad and thickly-cut chips.
