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.