Chuck or Blade Steaks with Mushroom Sauce2015-05-27
- Servings : 4
- Prep Time : 10m
- Cook Time : 16m
- Ready In : 26m
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 285g cremini or white mushrooms, cut into 2cm thick wedges
- 1 tbsp onion, finely chopped
- 60ml balsamic vinegar
- 2 tbsps soy sauce
- 200ml beef stock
- 1 tbsp cornflour
Season steaks and cut several slits three cm apart into the centre gristle. Preheat a pan with some oil until moderately hot, not smoking.
Cook each steak to medium-rare for a total of 4 to 6 minutes, turning once. Remove steaks from the pan and cover loosely with foil.
While the steaks are resting add butter to the pan and sauté mushrooms and onion for 4 minutes until mushrooms are browned and tender. Remove and place over the cooked steaks.
Add the vinegar and soy sauce to the pan and simmer for 2 minutes, stirring and scraping up any brown bits.
Add the beef stock and simmer for a further 2 minutes.
While sauce simmers, mix the corn our into remaining stock in a cup. Stir the corn our mixture into sauce and simmer for 1 minute, stirring continuously.
Return steaks and mushrooms, along with any juices accumulated on platter, to the pan and simmer for 1 minute until just heated through, turning steaks in the sauce.