If you like meat, nothing beats a good steak. Black Angus matured steaks from Foodsaver Stores are just that. Tender, thick cuts or beef fillet, properly aged to provide that juicy, flavorful bite. I cooked these with a delicious mushroom wine sauce.
I used Ardo’s selection of mixed mushrooms and it worked perfectly. You can, of course, substitute porcinis or champignons. Serve this dish to your family, your boss, your friends. You will wow them.
- 4 Black Angus Matured fillet steaks (210-240 grams each)
- Maldon smoked sea salt
- Maldon black pepper
- 2 Tbs Minerva extra virgin olive oil
- 60 grams Lurpak unsalted butter
- 3 Tbs Ardo chopped shallots
- 2 tsp Ardo chopped garlic
- 600 grams Ardo woodland mushroom mix
- 1 heaped tsp Reines Dijon mustard
- 1 Tbs all-purpose flour*
- 200 ml full bodied red wine
- 100 ml beef stock or chicken stock or water*
- 2 tsp chopped fresh thyme*
- 60 ml Arla cream
*All ingredients from Foodsaver Stores except those marked with an asterisk
Season the steaks liberally, on both sides, with smoked sea salt and pepper. Heat a large skillet over high heat. Pour in olive oil and place seasoned steaks. Cook undisturbed for 3 minutes per side for medium-rare.
Don’t overcook the steaks or the steak police will get you! Take the steaks out of the pan in a platter.
Add butter in the skillet, shallots and garlic. Cook stirring for a couple of minutes, scraping the pan to get all those lovely bits and pan juices. Add mushrooms and cook 5 minutes or so until they are soft and begin to release their juices. Keep cooking 5 minutes longer, stirring occasionally.
Sprinkle mushrooms with the flour and mix well. Stir in mustard. Pour over the wine and beef stock or water. Season with salt and pepper. Add the thyme and let everything come to a boil. Cook a couple of minutes until mixture reduces and thickens slightly.
Add cream and keep cooking a couple of minutes longer. Sauce should be nice and thick-ish. If it’s too thin, cook a bit longer. If it’s too thick add some water.
Return steaks to the pan and let them heat through for a minute, basting with the sauce. Serve with rice or mushed potatoes.