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You can’t beat a great steak. We have a lovely local butchers here called Plumgarths and although a little more pricey than nipping to Asda, the quality is always superb.

Last night I cooked steak with a porcini mushroom and port sauce; the steak was tender and the sauce complimented the dish perfectly.

Here is how I made my sauce:

Ingredients

200g chopped Pancetta

2 chopped sprigs fresh Thyme

2 chopped sprigs fresh Tarragon

1 Bay leaf

¼ Handful of cracked black peppercorns

6 chopped shallots

2 chopped garlic cloves

240g sliced mushrooms

50g Dried Porcini mushrooms – soaked in boiling water for 15 minutes – then chopped

300ml Port

750ml beef, veal or chicken stock

50ml Cognac

50g unsalted butter

2 tbls Olive oil

2 tbls redcurrant jelly

1 tbls tomato purée

Dash Worcestershire sauce

Method

  1. Sautée shallots and garlic in olive oil
  2. Add tomato purée and cook out for 3 mins
  3. Add Port and Brandy and reduce by half
  4. Add all mushrooms, herbs, redcurrant jelly and Worcestershire sauce
  5. Add stock and reduce by half
  6. Add butter and thicken with cornflour or fresh double cream if necessary

Serve the sauce with the steak (cooked medium for me) and with a fresh green salad of leaves and cucumber and a small dollop of mustard.

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