Braised steak with a wild mushroom and madeira sauce
- April 2008
- for 4 people
Creamy mushroom and madeira sauce is the perfect partner for a well cooked braised steak.
- 4 braising steaks, each about 175g
- 10g Fruttibosco dried porcini (Sainsbury’s or fratellicamisa.co.uk) or similar, rinsed 1 tub (about 300g) Portobello Mushroom and Madeira sauce (Waitrose) or wild mushroom sauce (Tesco Finest)
- 150ml Madeira
- 1 dessertspoon olive oil
- Knob of butter
- 1 large onion, peeled, sliced and separated into half-moon shapes
- 350g dark-gilled mushrooms, sliced
- First, season the steaks with freshly milled black pepper, then, in a medium-size, deep frying pan, heat the oil and butter together till sizzling hot. Now, add the steaks and brown them really well on both sides, which will take about 5 minutes altogether. After that, remove them to a plate.
- Next, add the onion slices, keeping the heat high, and brown them for 4-5 minutes, moving them once or twice. Then in go the sliced mushrooms and porcini (no need to rehydrate them) for a few good stirs, before leaving them for about 5 more minutes to cook.
- Now return the steaks, sort of half-burying them in among the mushrooms and onions, then, in a jug, just whisk the sauce and the Madeira together. Pour the whole lot in to join the rest, season and give the pan a couple of shakes. Bring the sauce up to simmering point, then turn the heat down to its very lowest setting, put a lid on and let it cook really slowly for 2 hours.
- This is great with mashed potato and long-stemmed broccoli.
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