This is really kind of old school. It brings me back to when mum brought me to Jack's Place for a meal. It's still around, and they still serve their steaks in old-fashioned hotplates with cow's heads and tails. Yes, I know I'm eating cow, I really don't need to be reminded of that.
Anyway, I'm not in the mood for any major wash-up tonight, so the steak and the sauce will all be cooked in one pan. Yes, you heard me. One pan.
- 2 beef steaks, any cut of your choice
- 2 shallots, finely sliced
- 6 mushrooms, sliced
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon thyme
- 1 teaspoon flour
- 3 tablespoons olive oil
- 1/4 cup of water
Heat 1 tablespoon of oil in a skillet over medium heat and brown the shallots and mushrooms. When tender, remove from heat and wipe down the skillet with a paper towel.
Pat dry the steaks and lightly season with some salt to taste. Heat another tablespoon of oil in the skillet over high heat and cook steaks to preferred doneness. When cooked, set aside to let meat rest.
Add another tablespoon of oil to the skillet, along with the meat juices and reduce heat to medium. Add the flour and mix well to make a roux. Pour in the water and whisk well. The liquid will boil and thicken into a gravy. Once that happens, add the pepper, mushrooms and thyme and continue to cook until the gravy reduces to the right consistency.
Serve steaks with a generous helping of sauce and a side of lemon-scented broccoli.
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