Steak with Mushrooms


A rich and creamy mushroom sauce smothers pan-seared steaks in a sort of beef stroganoff for the 21st century.


  • 1 onion, peeled
  • 500 g mushrooms
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 125 ml white wine
  • sea salt
  • freshly ground black pepper
  • 1 tsp sweet paprika
  • 4 rump steaks, around 200 g each, and 2.5cm thick
  • 3 tbsp sour cream or crème fraîche
  • 1 tsp Dijon mustard
  • 1 tbsp tomato purée (paste)
  • 1 tbsp finely chopped parsley


Cut the onion in half and slice finely. Wipe the mushrooms, discard the stalks and slice finely.

Melt the butter with the olive oil in a non-stick fry pan, and gently cook the onion for 5 minutes. Add the mushrooms and cook for 5 minutes. Add white wine, sea salt, pepper and paprika, and bring to the boil, stirring. Reduce the heat and simmer for 5 minutes.

Heat a cast-iron grill pan or another heavy non-stick fry pan. Brush the steaks with a little olive oil and cook on one side, without moving, for 2 minutes. Season, turn, and cook for 2 to 3 minutes for medium rare. Season again, and leave to rest in a warm place.

Add the sour cream, mustard, tomato puree and most of the parsley to the mushrooms and cook, stirring, for 5 minutes. Place the steaks on warmed plates, spoon the mushroom sauce on top and scatter with the remaining chopped parsley.