PIT BEEF STEAK GARLIC BUTTER WILD MUSHROOMS AND SPRING GREENS WITH A MUSTARD VINEGAR SAUCE

A real easy super flavoursome twist on pit beef, individual pit steaks charred and cooked juicy rare served with gorgeous garlic nutty butter mushrooms and new potatoes, for us these were fresh out of the ground from our West Dorset holiday home, Oh my Gosh these are the best potatoes EVER!  Served with wild cep and pink oyster mushrooms in a apple cider vinegar mustard sauce and garlic butter spring greens this was a awesome feast.

Ingredients 

(serves 2)

2 10 Oz ribeye steaks

4 cep mushrooms sliced

8 pink oyster mushrooms torn

30 ml olive oil

75g butter

4 cloves garlic sliced

1 shallot finely diced

1 head of spring greens

1 tsp apple cider vinegar or other flavour

1 tbsp Dijon mustard

200 ml double cream

100 ml white wine OR chicken broth

White pepper

Himalayan sea salt

1 tbsp fresh chopped parsley 

500g new potatoes

Cook these at the same time as the steaks.  Bring a pan of water to a simmer, add the new potatoes and cook for around 10 minutes until fork tender, lift out the potatoes reserving the hot water in the pan on a low heat, toss the potatoes in some sea salt and butter.  Just before serving add the spring greens to the hot water and simmer for two minutes, drain, toss in some butter, season with salt and pepper and serve with the below.

Heat cast iron skillet medium hot add a third of the butter, the shallots and garlic, gently pan fry for five minutes until softened.  Remove from the pan and reserve to one side.  Crank up the heat to high add the olive oil and the steaks sear each side of the steaks for around two minutes making sure you really colour both sides, take the pan off the heat and add another third of the butter, spoon the melted butter several times over the steaks, turn the steaks over and repeat.  There is enough heat in the skillet to finish cooking the steaks to medium rare while also resting them.  

Take half the softened garlic and shallots add to a saucepan, add the wine if using and reduce by half, if using the chicken stock just add and bring to a simmer, add the mustard, cream, apple cider vinegar, taste and season with salt and pepper.  Keep warm on a low heat.

Move the steaks to warm serving plates to finish resting, return the skillet to a medium heat, add the remaining butter and mushrooms, cook for two minutes, add the remaining softened garlic and shallots.

To serve place the steaks on your plates spoon over the mushrooms and remain pan juices, place the spring greens and new potatoes on your plates and then spoon over the warm creamy mustard sauce and enjoy.