Steak with mushrooms sauce

I bought 2 venison steaks from Newhouse Game at Winchester Farmers Market and the seller told me to cook it as if it was beef. It is leaner but the taste is similar. This means that this recipe can be made with either beef or venison.

In my cupboard I still have mushroom powder from Heston's cream of mushroom soup I made in April 2020. Heston advised using it within 5 months but the truth is that I do not throw food away, specially dry food that looks and smells absolutely fine. I have used it once and a while and will continue to use it until there is none left. It goes really well with mushrooms omelette!

The mushroom sauce is delish and quick to make as long as you remember to slice the mushrooms as finely as you can. It's the kind of sauce that will make you lick your fingers!

Ingredients:

• 2 steaks
• 20g butter
• 2 shallots, finely chopped
• 100g button or chestnut mushrooms, finely sliced
• 1 tbsp thyme
• 50ml white wine
• 150ml single cream
• 1 tbsp mushroom powder or 30g dried Porcini mushrooms
• salt & pepper to taste

Method:

1. If using dried mushrooms, put them in a small bowl and pour boiling water to cover and leave to stand for 10-15 min.
2. Season the steaks with salt & pepper to taste.
   
   
   
3. Fry the steaks in a frying pan with10g butter until medium-rare or as desired. Reserve but keep warm.
   
   
   
   
   
   
4. In the same frying pan, add the other 10g butter and fry the shallots gently until they are soft and translucent.
5. Add the mushrooms and thyme and cook for 5 min or until they are cooked.
   
   
   
   
   
   
6. If using dried mushrooms, pour 1 tbsp of the liquor from the soaking of the mushrooms and discard the rest. Chop the mushrooms and add to the pan.
7. Add the wine and stir until evaporated.
8. Add the single cream and the mushroom powder, if using.
   
   
   
9. Bring to a simmer and let it cook until the desired thickness.
   
   
   
10. Season with salt & pepper.
11. Serve immediately on top of the steaks.