Ingredients
Method
1.Bring the 2 steaks to room temperature. Oil both sides and cook in a hot pan on one side until blood appears on the upper side, then flip and cook for 2-3 minutes more until the meat is cooked to medium rare. Remove from the pan, then rest.
2.Melt butter in the pan juices over medium heat. Add the mushrooms, capers, peppercorns and garlic, then cook until the mushrooms are lightly browned. Splash in the wine and simmer for 1 minute. Stir in the crème fraîche, then cook until it melts and bubbles. Taste the sauce, seasoning to taste, then serve on top of the steaks along with the parsley.
Note
- Crumble in 50g creamy blue cheese when adding the crème fraîche, omitting the capers and peppercorns,or mix 1 tbsp wholegrain mustard with the crème fraîche. Use fresh thyme instead of parsley.
