Steak with Quick Mushroom Sauce
|Lean fillet steaks||4 , trimmed of all visible fat|
|Freshly ground black pepper||To Taste|
|Butter||1⁄4 Ounce (7 Gram)|
|Button mushrooms||5 Ounce, sliced (125 Gram)|
|Onion||1 , finely chopped|
|Minced garlic||1 Teaspoon|
|Red wine||3 Tablespoon|
|Tomato puree||2 Tablespoon|
|Beef stock||4 Fluid Ounce (125 Milliliter)|
1. Rub steaks with black pepper. Melt butter in a nonstick frying pan and cook steaks over a medium heat for 3-4 minutes each side or until cooked to your liking.
Remove steaks from pan and set aside to keep warm.
2. Add mushrooms and onion to pan and cook for 4-5 minutes or until onion is soft. Stir in garlic, wine, tomato puree and stock and cook over a medium heat for 4-5 minutes or until liquid reduces by half. Stir frequently during cooking, scraping up sediment from base of pan.
3. Place steaks on serving plates, spoon over sauce and serve.