Steak Out.

Steak, Matchstick Fries and Creamy Mushroom Sauce

Normally I would write something witty or charming about my childhood which stems around the memory of eating steaks.

Funnily enough, we never ate that much steak, but being a true South African, and lover of beef, I feel we should all have a good steak recipe in our repertoire.
Serve it simply and with lots of sauce, and you have a winner.

10 things I will gladly eat myself fat on
Number 2: Griddled steak and saucy mushroom sauce

This mushroom sauce is just plain yummy. I sort of made it up one day, as a way to use up the half a punnet of mushrooms which were in the fridge. Much to my family's delight it has now become a staple for when we serve steak and chips (My brother even phoned me when I was in London to get the recipe).

Griddled steak and Mushroom sauce with matchstick fries
Serves 4

4 x 300 g rump or T-bone beef steaks
10 ml olive oil
Salt and pepper to taste
Juice of 1 lemon

For the sauce:
30 g butter
150 g sliced mushrooms (a mixture is good: large, button and brown)
1 clove of very finely chopped or creamed garlic. *
100 ml of medium cream Sherry
250 ml single cream
5 g plain flour
10 ml water

Matchstick fries:
500 ml sunflower oil for frying.
4 medium to large potatoes, peeled

Start with the sauce. Melt the butter on a low heat, and add the sliced mushrooms. Cook them until they have released all their moisture and have shrunk in size, a good 10 minutes. Add the finely chopped/creamed garlic and the sherry and bring to the boil.

*To cream garlic: chop the clove into smallish pieces. Sprinkle with a good pinch of salt. Using the flat side of a large chefs knife smoosh the garlic onto the chopping board. Smoosh it well until it looks like paste.*

Add the cream and mix well. Bring to the boil and simmer for 5 minutes. Mix the flour with the cold water to make a paste. Mix the flour into the creamy sauce, stirring fast to prevent lumps and heat until thickened on the stove. Serve hot. Can be heated and eaten the next day, but chances are you won't have any leftovers.

For the fries:
Preheat a pot of oil on the stove to 170°C.
Peel the potatoes and slice to 5 mm thick strips.
Wash and pat dry using a kitchen towel. When the oil has reached the right temperature, add the chips and fry for 5 to 7 minutes, or until as brown as you desire.

For the steak:
Heat the frying pan on the stove until smoking.
Place the steak in the the pan, and fry for 3 - 4 minutes each side for medium rare. Season, and squeeze the lemon over, then remove from the pan.
Serve with the sauce.