Mushroom Pepper Steak

Ingredients

• 4 beef steaks, 1 inch thick

• 1/2 cup olive oil

• 2 tablespoons coarse kosher or sea salt

Directions

1. Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil — leaving a light film of oil on the steaks — and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don’t lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Once the steaks are done place on a plate and spread some mushroom pepper sauce on top.

Tips: Every time you flip the steak you can add some butter and freshly cracked black pepper

Do not cut the steak while cooking. I use Fresh rosemary springs to baste the steak while cooking

Creamy Mushroom Sauce

Ingredients

• 2 teaspoon olive oil or butter

• 300 g button mushrooms cut in half then sliced

• 300 ml fresh cream

• 2 teaspoon freshly ground black pepper or more to taste

•  ground sea salt to taste ( I use pyramid mushroom sea salt)

• 4 cloves garlic crushed

Directions:

Heat oil in or butter a medium saucepan over medium-high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.

1. Add cream, pepper and a good pinch of salt and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil.
2. Once the sauce has reduced by half, add crushed garlic, if using, and cook for another minute. Season with extra salt, if required.
3. Remove from heat and serve over your favourite steaks.