Serves 2
Prep: 15 min
Cook: 15 min
Ingredients
Maldon sea salt
150g chestnut mushrooms
Knob of butter
2 tsp flour
1 tsp Dijon mustard
100ml red wine
100ml chicken stock, or ¼ chicken stock cube
Method
Heat the griddle until very hot. Smear the steak with 1 tbsp sunflower oil. Dust one side lavishly with salt and slap, salt-side down, on the searing griddle. Cook without moving for 2 min. Salt the exposed steak and turn. Cook as before. Depending on the thickness of the steak and how you like it, turn through 190 degrees (to achieve a neat lattice) and cook for 2-4 min more a side. Remove and leave to rest for 5 min as you make the sauce. Wipe the mushrooms and slice quite thinly. Melt the butter with the remaining oil in a large frying pan, stir in the mushrooms, tossing around continually as they go from dry to juicy. Before they get too wet, sift the flour over the top, stirring until gone. Add the mustard and red wine, stirring continually as the sauce bubbles and thickens. Add the stock, stirring for a couple of minutes until the sauce is thick and glossy. Trim fat and sinew from the steaks, then slice thickly on the diagonal, across the width. Pile in the middle of two warmed dinner plates and spoon the sauce over the top. Good with boiled, mashed or baked potato or, on a healthier note, with steamed broccoli.