Steaks with Mushrooms combines the subtle flavours of steak, tarragon and mushrooms to make an attractive and tasty dish.
Fillet or entrecote steaks may be substituted for the rump used in this recipe.
4 rump steaks, about J-inch thick
1 teaspoon salt
2 teaspoon black pepper
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
2½ oz. butter
8 large mushrooms, wiped clean and with the stalks removed and discarded
4 oz. Duxelles, kept hot
2 tablespoons finely chopped fresh parsley
Place the steaks on a board and sprinkle them with the salt, pepper and tarragon, rubbing them into the meat with your fingertips. Set aside.
In a frying-pan large enough to hold all the steaks in one layer, melt U ounces of the butter over moderately high heat.
When the foam subsides, add the steaks and fry them for 2 minutes on each side. Reduce the heat to low and fry them for a further 2 minutes on each side. This will produce rare steaks – double the cooking time for well-done steaks. Transfer the steaks to a warmed serving dish and keep hot while you prepare the mushrooms.
Add the remaining butter to the frying-pan and melt it over moderate heat. When the foam subsides, add the mushrooms and fry for 30 seconds on each side. Remove the pan from the heat. Transfer the mushrooms to kitchen paper towels to drain.
Spoon the duxelles mixture into the mushroom cavities. Place two mushrooms on each steak. Sprinkle over the parsley and serve immediately.