Beef Steak in Mushroom Sauce is a modern British recipe for a classic dish of a pan-fried steak served with a wild mushroom sauce in a stock and Marsala wine base. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Steak in Mushroom Sauce.
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You need some quite robustly flavoured wild mushrooms for this sauce, though at a pinch you could use shop-bought chestnut mushrooms. Ceps (penny buns) or trumpet chanterelles would also work, too.
Ingredients:
2 tbsp olive oil
30g unsalted butter
2 shallots, very finely chopped
1 tbsp Dijon mustard
2 tbsp concentrated tomato purée
225g mixed wild mushrooms, coarsely chopped
1 tbsp lemon juice
salt and freshly-ground black pepper, to taste
½ tbsp dry Marsala wine (or sherry)
6 tbsp red wine
300ml meat stock
4 fillet steaks (about 150g each)
4 rindless rashers of streaky bacon
3 tbsp flat-leaf parsley, chopped
Method:
Pre-heat your oven to 200C.
Combine the olive oil and butter in a frying pan that’s large enough to hold the steaks in a single layer. Add the shallots and fry for about 4 minutes.
When the shallots are soft and golden brown, stir in the mustard and tomato puree. Cook gently for 1 minute then mix in the mushrooms, lemon juice and seasoning. Cook for 2 minutes, stirring frequently.
Add the Marsala wine to the pan then pour in the meat stock. Bring to a simmer and cook for 20 minutes.
Whilst the sauce is cooking down, season the steaks and wrap a rasher of bacon around each piece of meat. Sit the steaks on a roasting tin then transfer to your pre-heated oven and bake for 8 minutes.
When the sauce is ready, add the steaks and cook the meat (2 minutes for rare and longer for medium or well done), turning the meat twice.
Taste the sauce and adjust the seasoning to taste. Sprinkle over the flat-leaf parsley and serve immediately.
