4
Easy
15 minutes
15 minutes
Preheat the oven to 180°C.
Pat the steaks dry and season with salt and pepper. Panfry in heated oil and 1 tablespoon of butter.
Remove and place in the oven for 5 minutes. Remove, cover with foil and leave to rest for 5 minutes.
On the stove, heat the remaining butter in the same pan. Slice the mushrroms, add to the pan and stir-fry over a brisk heat.
Stir in the garlic. Pour in the cream and allow to reduce and thicken. Check seasoning.
Serve the steaks topped with the sauce and garnished with chives.
On the side, serve steamed potatoes or a mix of salad greens.
Cook's note: ring the changes by serving the steaks with a bitter chocolate sauce spiced with chilli
