PAN FRIED STEAK WITH PORCHINI MUSHROOMS IN A RED WINE STOCK SAUCE

20oz RIB EYE STEAKS

ALL THE JUICES OF THE STEAKS MAKING THE RICH SAUCE

WHILE THE STEAKS REST ALL THEIR COOKING JUICES ARE REDUCED WITH SOME WINE

THIS IS A REALLY QUICK ONE PAN COOK, AND FOR THE LITTLE EFFORT WE REALLY DON'T DESERVE SUCH DEPTHS OF RICHNESS AND FLAVOUR

(serves 2-4)

Ingredients

2 x 18-20oz rib eye centre cut steaks

A glug of oil

A knob of butter

50g dried porchini mushrooms

1/2 a jelly chicken stock

300ml water

300ml red wine

50-100g butter cubed (to taste)

Seasoning

2 tbsp fresh chopped parsley

Heat the oil and butter in your pan, season the steaks with salt and fresh black pepper, sear the steaks in the pan turning occasionally, the charring on each side adds to the flavour.  I sometimes place the lid on my cooking pan to keep in some of the moisture and this makes extra stock so when the steaks are almost cooked to your choice and you add the dried mushrooms, these will soak up the oils and steak juices and you gain all of the mushroom flavour  in your stock/sauce and you don't lose any flavour by pre-soaking them.

Remove the steaks, I like to take the lid off the cooking pan and place the steaks on this as it is warm and cover in tin foil to keep the heat in, also all the resting juices will just pool in the lid and you can add them to the gravy when ready.

Now to make a really quick, simply gorgeous and rich sauce in minutes, just turn up the pan and reduce the stock by half, then add the red wine and reduce by one third, then add the butter and season to taste.  The butter is a natural thickener which also adds a lovely rich depth to the sauce along with the mushrooms.

Serve as is or as I also like to just steam or boil some potatoes and just crush them with a fork and splatter with some melted butter, salt and pepper, I find this is more than enough as the sauce is rich.