Flash fried steak with mushroom ketchup

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.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the mushroom ketchup

  • 50g/1¾oz unsalted butter
  • 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

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