Steak with Mushroom Sauce

📝 Ingredients

• 150 g rump steak or rib-eye
• 150 g button mushrooms
• 1 shallot, finely chopped
• 1 garlic clove
• 100 ml light cream
• 50 ml beef stock or red wine
• 1 tsp strong mustard
• 1 knob of butter
• Thyme, salt, crushed black pepper
• Flat-leaf parsley to finish

🍴 Utensils

• Cast-iron or carbon steel pan
• Small saucepan for the sauce

📖 Steps

1. Take the steak out of the fridge 20 min beforehand. Pat it dry and season generously on both sides.
2. Cook the steak in the very hot pan without fat for 2–3 min per side for rare, 4 min for medium. Add the butter and garlic at the end and baste. Let rest for 5 min — ALWAYS.
3. In the same pan, sauté the shallot for 2 min. Add the sliced mushrooms over high heat and don't stir for 2 min so they brown.
4. Deglaze with the stock or red wine, scraping up the browned bits. Add the cream and mustard.
5. Reduce for 3–4 min until the sauce coats the back of a spoon. Adjust salt and pepper.
6. Slice the steak on the diagonal and serve with the mushroom sauce.
7. Sprinkle with chopped parsley and crushed black pepper.