Pan-fried steak with mushroom sauce

By admin
11 February 2012

Serves 4

few drop Worcester sauce

few drops balsamic vinegar

juice and zest of 1 lemon

few drops olive oil

coarsely ground black pepper

about1 kg rib-eye steak


40 g butter

250 g brown mushrooms, chopped

250 ml cream

20 ml brandy

Pinch mustard powder

Salt and pepper

In a large glass dish mix the Worcester sauce, balsamic vinegar, lemon juice and zest, olive oil and pepper. Add the steak, mix by hand and marinate the steak overnight.

Heat a griddle pan and fry the steaks until medium-done – about 3-5 minutes a side – or cook them over a fire. Season with salt and pepper.


Heat the butter in a pan and fry the mushrooms for a few minutes.

Add the cream and simmer for a few minutes. Stir in the brandy and mustard powder and season to taste. Simmer until the sauce thickens and season to taste.

TIP Enrich the cream sauce by adding the rendered meat juices.

By Bernice van der Merwe, Esther Malan and Carmen Petersen

Picture: David Briers

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