Steaks with Mushrooms

Simple but elegant: Beef steaks, topped with mushrooms that were sautéed in white wine and Madeira.

Ideal side dishes are pasta (as in the photo), French fries or pan-fried potatoes.

Ingredients

• 4 beef steaks (preferably fillet steaks), about 7 oz / 200 g each
• 2 tbsp vegetable oil
• 1 lb / 450 g mushrooms
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 2 tbsp butter
• ½ tsp salt
• ¼ cup / 60 ml Madeira
• ¼ cup / 60 ml dry white wine
• 1-2 drops of white truffle oil
• freshly ground black pepper

Preparation

1. Set a heavy pan over medium-high heat. Add butter and the chopped onion. Cook until lightly browned.
2. Add garlic and cook for 1-2 minutes.
3. Add mushrooms and cook until they start to release liquid, then turn the heat up to high. Cook uncovered until the liquid has almost evaporated, stirring occasionally.
4. Add white wine, Madeira and salt. Reduce until liquid has almost evaporated.
5. Reduce heat to low, season with salt and freshly ground pepper. Keep warm.
6. Set a frying pan over medium-high heat. Add vegetable oil. Cook the steaks for about 5-6 minutes per side for medium-rare (for 1 in / 2.5 cm thick steaks).
7. Remove steaks from the pan and let rest for a few minutes, then season with salt and pepper.
8. Serve the steaks topped with the mushrooms.

Preparation time: about 45 minutes

Yields 4 servings