Seared Peppered Steak
13 September 2012
- with a splash of port and a handful of watercress -this is a wonderful way to serve a steak...
1 x 400g sirloin or rib-eye steak
2 tablespoons nice port
Sea salt & ground pepper
a small knob of butter
1 clove of garlic
a few sprigs of fresh thyme
Generous handful of watercress
3 good handfuls (250g) of mixed mushrooms
2 tablespoons of single cream
English mustard to serve
Serves 2 generously
Preheat a large pan on a high heat until very hot.
Season the steak with salt & pepper and a drizzle of olive oil.
Place in the pan and turnl every minute until cooked to your liking, 2 - 3 minutes each side for medium rare.
Once cooked add the port to the pan and a knob of butter, don’t worry if it flames, shake, then remove to a warm plate to rest with the juices.
Place pan back on a high heat with a drizzle of olive oil.
Add mushrooms, cook for 2 mins then add the garlic and thyme leaves. Keep tossing and cook for another 2 mins until the mushrooms start to turn golden then add the cream.
Season to taste and add a squeeze of lemon juice and remove from the heat.
Cut the steak into slices, divide onto 2 plates and dress with the meat juices and mushrooms.
Dress the watercress with the juice of half a lemon for a nice zing and serve with crusty bread.