Steaks with Mixed Herbs

One of the classic ways to serve steak, Steaks zoith Mixed Herbs is simple to prepare and may be made with either entrecote or fillet steaks, if you prefer.

4 rump steaks, about f-inch thick

1 teaspoon salt

½ teaspoon black pepper

2 oz. butter

4 garlic cloves, crushed

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh chervil

1 tablespoon chopped fresh tarragon

2 oz. mushrooms, wiped clean and finely chopped

2 fl. oz. double cream

Place the steaks on a board and sprinkle them with the salt and pepper. Set aside.

In a frying-pan large enough to hold all the steaks in one layer, melt the butter over moderate heat. When the foam sub- sides, add the garlic, parsley, chives, chervil, tarragon and mushrooms and fry for 2 minutes, stirring constantly. In- crease the heat to moderately high and add the steaks to the pan. Fry them for 2 minutes on each side. Reduce the heat to low and cook them for a further 2 minutes on each side. This will produce rare steaks – double the time for well-done steaks.

Remove the steaks from the pan and transfer them to a warmed serving dish. Keep them hot while you finish making the sauce.

Pour the cream into the pan and cook for 2 minutes, stirring constantly, or until the mixture is hot but not boiling.

Remove the pan from the heat. Pour the sauce over the steaks and serve immediately.

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