This is a wonderfully modernised recipe of the popular South African steakhouse tradition of drowning steak in a rich, creamy garlic and mushroom sauce.
The secret of this dish is to use more than one type of mushroom with a hint of wasabi bite. For today’s sauce we will be using a combination of rich, meaty shitake and exotic porcini mushrooms.
A gentle bite of mustard is always good with meat so a hint of fiery Japanese wasabi mustard will be added (a slightly larger portion of whole grain mustard is fine, too). The secret is not to overpower the sauce with the mustard and garlic as it will affect the taste of the delicate mushroom.
To serve four portions of steak with mushroom sauce you need:
Four steaks (we will be using fillet) but rump, matured sirloin, pork or venison steaks go equally well.
A little cooking oil (don't use olive oil) and a spoon of melted butter combined, just enough to coat the steaks with before frying
For the sauce
2 cups of cream
2 tablespoons butter
150g porcini mushrooms
2 cloves of crushed garlic
1 level teaspoon ready-prepared wasabi mustard
Brush the steaks well with the oil and melted butter and salt with coarse salt.
Heat a large frying pan and when the pan is smoking hot fry the steaks to taste (fillet taste best when serve rare to medium, so don't overcook).
When steaks are done to taste, remove from pan and set aside.
Cover loosely with tin foil and allow meat to rest for five minutes to retain the juices of the meat.
In the same pan the steaks were fried in melt the butter and fry the mushrooms over fairly high heat, tossing regularly to prevent burning.
Add the garlic and stir for one minute then pour in the cream and add the wasabi mustard and a good grinding of coarse black pepper.
Season to taste and when sauce has reduced and thickened remove from heat.
Divide steak between four warmed plate and spoon the sauce over the meat and serve immediately.
The steak and mushroom sauce go well with blanched asparagus, green peas, petit pois and baked or boiled jacket potatoes and a sprinkling of finely chopped fresh parsley.