Filet Steak in Mushroom Sauce

2  Fillet Steaks

50g Unsalted Butter

2 Tbsp Rapeseed Oil

150g  Button Mushrooms, sliced in half

1 Onion, finely diced

4 Garlic cloves, crushed

1 Tbsp Thyme

100 ml Merlot wine

250 ml Beef Stock

100 ml Double Cream

Sea Salt & freshly Ground Black PepperBlack Pepper

Place a large heavy-bottomed pan over a medium heat and melt half of the Butter and the Oil

Add sliced Mushrooms and cook 5 minutes or until softened and most of the liquid has evaporated

Add the Onion and cook 3 minutes, stirring often

Add Garlic,Thyme, 1 Tsp Sea Salt and a grinding of Black Pepper

Cook, stirring constantly for 2 minutes or until Garlic is fragrant

Transfer Mushrooms and Onion to a large plate

Wipe pan clean with a paper towel.

Place the same pan over a high heat and add the remaining Butter and the Oil

When the Butter is hot and finished foaming, add the Steaks and sear for 3-5 minutes per side turning once

When the Steaks are cooked to your preference, season and transfer them to the plate with Mushrooms

In the same pan over a high heat, add the Red Wine and boil down until reduced by half

Add the Beef Stock and boil until about 150 ml of liquid remains in the pan (10 minutes)

Stir in the Cream and boil for 2 min or until slightly thickened

Season sauce to taste with Salt and Pepper if desired.

Add Steaks and Mushrooms back to pan, spooning some of the sauce over the steaks

Once Steaks are just heated through, remove from heat and serve

Accompany with Fries and Vegetable of choice