Pan Seared Steak with Creamy Mushroom Sauce

Method

1. Rinse 430g beef striploin and pat it dry, then scatter 1/2 teaspoon flaky salt, a little ground pepper and 1 tablespoon olive oil over one side, repeat on the other side, and marinate for 25 to 30 minutes. Meanwhile, thinly slice 3 button mushrooms.
2. Set a pan over medium heat with 1 tablespoon olive oil. Once it is hot, lay in the beef and press it lightly so the whole surface meets the pan, then sear for 4 minutes.
3. Turn the steak and sear for another 2.5 to 3 minutes. Add 4 crushed garlic cloves, 2 sprigs rosemary and 4 sprigs thyme, let them release their scent for about 20 seconds, then tilt the pan and spoon the oil over the meat for 1 to 2 minutes.
4. Lift the steak out and rest it for 5 minutes before slicing, which keeps it tender and juicy.
5. Make the mushroom sauce: fry the sliced button mushrooms with the garlic until soft, add 2 to 3 tablespoons red wine and 3 tablespoons whipping cream, and stir over high heat until the sauce thickens.
6. Pour the mushroom sauce over the steak and serve hot with fries or salad.

Tips

• A very hot pan and a dry surface on the meat give a good crust with no liquid pooling.
• Fresh thyme and rosemary are sold in the larger supermarkets, and dried herbs work at about one third of the quantity.
• Whipping cream from the carton is what the sauce needs.
• A full 5 minutes of rest before slicing keeps the juices in the meat rather than on the board.