Looking for a seriously special mid-week dinner? Look no further. This steak and wild mushroom sauce is packed with flavour!
Butchers Tip: This dish is best served with watercress mashed potato to mop up the rich creamy sauce.
3 Wyndhams Steaks
25g Dried Porcini Mushrooms
1tbsp Sunflower Oil
1 Chopped White Onion
1tbsp Balsamic Vinegar
6tbsp Double Cream
Start by soaking the mushrooms in 100ml hot water for around 10 minutes or until soft, before draining and keeping hold of the liquid.
Roughly chop the mushrooms then set them to one side.
Season your steaks well with salt and pepper. Add the butter and oil into a large pan, pop on a high heat and allow to heat through. Add in the steaks and cook for 3 minutes on either side, then remove and set aside.
In the same pan fry off the onion and add in the mushrooms and cook until they’re light brown.
Add in the leftover mushroom-infused water, along with the cream and the vinegar and bring to a simmer. Leave to simmer for around 10 minutes or until the sauce has thickened up.
Add the steaks back into the pan, spoon over the sauce and serve with mash.