Ingredients (serves 1):
- 1 tablespoon of soy sauce
- 1 tablespoon of Worcestershire sauce
- 3 cloves of garlic – squashed and finely sliced
- 1 decent sized sirloin, rump or ribeye steak
- Olive oil
- 1 knob of butter
- 6 mushrooms – sliced
- 1/2 onion – sliced
- Dash of red wine
Start by taking a bowl and mixing together the soy sauce, worcester sauce and garlic. Place the steak into the bowl making sure that you cover it with the marinade, cover with cling film and leave for 30 minutes. Heat some olive oil to a high heat in a pan/skillet and cook the steak to your liking. It’s nicer to char the steak if possible for this recipe. Once cooked, remove the steak from the pan and loosely wrap in tin foil to rest.
While the steak is resting put the knob of butter in the pan along with the mushroom and onion. Cook for a few minutes until the mushroom and onion are soft. Add the red wine and stir around the pan, picking up any scraps from the bottom of the pan. Simmer for a minute or so until it’s reduced to a nice jus.
Serve the steak(s) up with the sauce spooned over the top. I had mine with some wedges and oven roasted tomatoes, yum!
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