Tender steaks in a cream and brandy sauce, Welfordian Steaks are a guaranteed winter dinner party favourite. Serve with potatoes and buttered asparagus tips and, to drink, either a red Burgundy wine, such as Nuits
St. Georges, or a claret, such as Chateau Cheval Blanc.
4 rump steaks, about f-inch thick
1 garlic clove, cut in half
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 oz. butter
1 large onion, finely chopped
4 oz. mushrooms, wiped clean and sliced
5 fl. oz. single cream
2 fl. oz. brandy
Juicy rump steaks served with a creamy mushroom sauce, Welfordian Steaks cannot fail to delight and impress your family and friends.
Rub both sides of the steaks with the garlic halves. Season the meat with the salt and pepper and set aside.
In a frying-pan large enough to hold the steaks in one layer, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.
Add the mushrooms to the pan and cook, stirring, for 1 minute. Raise 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 fry the steaks for a further 2 minutes on each side.
This will produce rare steaks – double the times for well-done steaks.
Stir in the cream and brandy. Continue cooking for 1 to 2 minutes or until the sauce is thoroughly heated.
Remove the steaks from the pan and arrange them in a warmed serving dish. Spoon the mushrooms, onion and sauce over the steaks and serve at once. (If you prefer a milder flavour of brandy, warm it first in a small saucepan over low heat. Ignite the brandy with a match and pour it, flaming, over the steak after you have added the cream. As soon as the flames have died down, serve the steak.)