Steaks with shallot & mushroom sauce

A classic dish - the perfect choice for dinner for two!

• Preparation: 20 mins
• Cooking: 10 mins
• Serves: 2

What you need:

• 2 lean rump or centre cut steaks
• Salt and freshly milled black pepper
• 30ml/2tbsp oil

For the shallot and mushroom sauce:

• 25g/1oz unsalted butter
• 1 large shallot, or 1 small onion, peeled and sliced
• 75g/3oz button mushrooms, sliced
• 1 small garlic clove, peeled and finely chopped
• 100ml/3 1/2floz white wine
• 200ml/7floz good, hot beef or chicken stock
• 15ml/1tbsp freshly chopped tarragon or flat-leaf parsley

For the cheesy potatoes:

• 225g/8oz new potatoes, halved and par-boiled with 1 sprig fresh thyme leaves for 10-15 minutes
• 10ml/2tsp olive or rapeseed oil
• 25g/1oz grated mature hard cheese, e.g Cheddar

What you do:

1. To prepare the shallot and mushroom sauce; melt half the butter in a non-stick medium pan and gently cook the shallot or onion for 2-3 minutes or until soft. Add the mushrooms and garlic and cook for a further minute. Add the wine and simmer for 2-3 minutes.
2. Add the stock and simmer for 10-12 minutes, or until the liquid is reduced by half. Whisk in the remaining butter until the sauce becomes creamy. Stir in the tarragon leaves, adjust the seasoning and keep warm.
3. Meanwhile, heat the oil in a medium-sized non-stick pan, season the steaks and cook according to your preference. Transfer to a warm plate and keep warm.
4. Clean the pan and heat the olive or rapeseed oil. Add the potatoes and saute for 3-4 minutes. Sprinkle over the cheese and serve with the steak and sauce.

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