If you love that retro flavour of mushroom ketchup, guess what? You can make your own. Blended Portobello mushrooms, vinegar and anchovies give it that unique flavour. Unbeatable shaken over steak.
Ingredients
For the mushroom ketchup
- 50g/1¾oz unsalted
butter - 1½
shallots, finely chopped - 4 Portobello
mushroom, pulsed in food processor - 125g/4½oz
demerara sugar - 100g/3½oz
white wine vinegar - 500ml/18fl oz
double cream - 2
anchovies
For the flash fried steak
- 2 tbsp
oil - 2 x 250g/9oz tail fillet
steaks, flattened to 1cm/½in thick - table
salt, to taste - 1 tsp cracked
black pepper - knob
butter
To serve
- 1 bunch
watercress, picked and washed - crispy
shallot rings
Method
For the mushroom ketchup, heat a frying pan and add the butter. Once melted, fry the shallots for a few minutes. Add the blended mushrooms and fry until soft.
Add the sugar and vinegar and cook until the volume of liquid has reduced then add cream and reduce again. Blend in a food processor with the anchovies then pass through a sieve. Keep in the fridge until needed.
For the flash fried steak, in a large very hot frying pan, add a little oil. Once hot, season the steaks with the salt and black pepper.
Add a knob of butter to the pan and then add the steak. Cook for 30-40 seconds one side and then 20 seconds on the other side.
Let the steaks rest for two minutes and then slice.
To serve, serve the sliced steak with the mushroom ketchup, watercress and shallot rings.