Beef Steak with Mushroom Sauce

  • About 400 g nicely brown mushrooms
  • About 4 cloves of garlic
  • About 40 g butter
  • 2 shallots
  • 250 ml whipping cream 33%
  • Handful of parsley
  • Juice of about ½ lemon

  • For serving:
  • Maldon coarse salt
  • Fresh bread (to taste)

  • For the steak:
  • 5 aged beef rib eye steaks, 300 g each
  • Salt, freshly ground black pepper
  • About 1 teaspoon sugar
  • About 100 g butter
  • 2 to 3 tablespoons vegetable oil
  • A piece of bacon for greasing the grill
  1. While the steak is resting, heat the butter in a paella pan or wok, add the roughly chopped mushrooms and fry them for about 2 minutes. Add the shallot cut into strips and continue cooking for another 2 minutes. Then add the garlic slices and fry for the final 2 minutes. Add salt, pepper and sprinkle the mushrooms lightly with lemon. Finally, pour the cream into the pan and cook the sauce briefly until it thickens. Season it as required and add chopped parsley.
    To serve:
  1. Put the rested steaks on a plate, lightly sprinkle with coarse salt and add the sauce and a piece of bread.
    For the steak:
  1. First take the meat out of the fridge at least an hour before grilling, or even several hours before. Doing this will allow the meat to adjust to room temperature.
  2. Heat the grill to maximum, at least 250 °C. Lightly salt and pepper the steak on both sides and sprinkle with sugar. It will caramelize nicely on the surface.
  3. Then brush the steaks with oil and put them under the grill. Grill as required, about 3-4 minutes per side, for a medium steak. Then take the steaks off the heat. Place on a warm plate, add a slice of butter and cover with foil to keep warm. Leave the steaks to rest for a few minutes. The juices will then not be lost when slicing.
    Things you should know:
  • If the steak is grilled for about 5 minutes, it will be rare inside, in about 8 minutes it will be medium, and in about 13 minutes it will be well done. This depends on the temperature of the grill and the thickness of the meat. It is better to cook the meat a little less> If you push it with your finger and it is soft, the steak will be rare inside. If it is slightly springy on the surface, it will be medium inside and if it is firm, you have a well done steak.