I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.
- 4 x 225g (8oz) dry aged rib-eye steaks
- 100 ml olive oil
- 2 garlic cloves (crushed)
- 1 tsp chopped fresh thyme
- for the sauce:
- 2 tblsp olive oil
- 25 g butter
- 1 shallot (finely chopped)
- 150 g button mushrooms (trimmed and sliced)
- 120 ml brandy
- 150 ml white wine
- 150 ml beef stock
- 1 tblsp worcestershire sauce
- good pinch sugar
- 150 ml double cream
- 1 tblsp chopped fresh flat-leaf parsley
- squeeze of fresh lemon juice
- salt and freshly ground black pepper
- lightly dressed mixed green salad, to serve
- Trim the rib-eye steaks of any excess fat and place in a non-metallic dish and add the olive oil, garlic and thyme, tossing to coat. Cover with clingfilm and leave in fridge to marinate overnight.
- To make the sauce, heat a pan and add one of the tablespoons of the oil and the butter, then swirl until the butter has melted and is foaming.
- Tip in the shallot and mushrooms and sauté for 2-3 minutes until tender.
- Pour over the brandy, then use a match or tilt up the pan to catch the flame. It will flare up for about 5-10 seconds and then subside when the alcohol flame burns off.
- Add white wine and simmer until reduced by half.
- Stir the stock into the pan with the Worcestershire sauce, sugar and cream.
- Bring to the boil, then reduce the heat and simmer for 20-25 minutes or until thickened and reduced to a sauce consistency which will coat the back of a wooden spoon, stirring occasionally.
- Stir in the parsley and lemon juice.
- Season to taste and use immediately or allow to cool down completely and store in a bowl covered with clingfilm in the fridge for up to 2 days.
- Remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste.
- Grill, barbecue or pan-fry the steaks over a fierce heat for 6-7 minutes for medium rare, or to your liking.
- Allow to rest for 5 minutes on warm plates.
- Reheat the sauce Diane gently in a pan when needed.
- Place the grilled steaks on warmed plates and spoon over the sauce and add some mixed salad to each plate to serve.
More by Neven Maguire:
- Vanilla Ice Cream: Neven Maguire style
- Caramelised Pork Belly, Neven Maguire, Today show
- Moroccan Lamb Tagine: Alternative Easter dinner