1 sirloin steak, about 250-300g
A handful of good quality cep mushrooms
A garlic clove
Some thyme sprigs
A few bay leaves.
A glug of Olive oil
A small bottle of Worcestershire sauce
Double cream, to taste
1 tbsn of cracked black or green peppercorns
A bottle of Madeira wine
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.
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.