Beef | Recipes
13 February 2025 by

Treat yourselves this Valentine’s Day with some delicious local, aged steaks from the butchery counter.  Lee and Alexander have prepared Sirloin Steak hearts, ribeye and fillet for a delicious, easy-to-prepare dinner.  We also have wild venison steaks, and wood pigeon and wild rabbit for the more adventurous.

Here is a suggested recipe using our fresh wild mushroom mix, but you can use any mushrooms you have for this recipe.

Steak with Wild Mushroom Sauce
Serves: 2
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

For the Steak:

  • 2 ribeye or sirloin steaks (about 200g each)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • Salt & freshly ground black pepper

 

For the Wild Mushroom Sauce:

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 200g wild mushrooms (sliced evenly so that the large cook at the same time as the small mushrooms.)
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • 100ml dry white wine (or beef stock)
  • 150ml double cream
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp chopped fresh parsley
  • Salt & freshly ground black pepper

Method:

  • Take the steaks out of the fridge 30 minutes before cooking to get them to room temperature.
  • Pat them dry with kitchen paper and season both sides with salt and pepper.
  • Heat a frying pan over high heat. Add the olive oil and butter.
  • Sear the steaks for 2-3 minutes per side for medium-rare (longer for thicker steaks)
  • Remove from the pan and rest on a warm plate, loosely covered with foil.

Mushroom Sauce:

  • In the same pan, lower the heat to medium and add olive oil and butter.
  • Sauté the shallot for 3 minutes, then add the garlic and cook for 30 seconds.
  • Add the mushrooms and cook for 5 minutes until golden and softened.
  • Pour in the white wine (or stock) and let it reduce by half.
  • Stir in the double cream, Dijon mustard, Worcestershire sauce, and season to taste.
  • Simmer for 2-3 minutes until thickened, then stir in fresh parsley.

Pair with buttery mashed potatoes or I can highly recommend our frozen FieldFare potato gratin that you simply heat up and are rich, delicious and make your life extremely easy!