1 steak the size of the palm of your hand

3 button mushrooms

1 small clove of garlic

1 tbsp. red wine

Pinch of salt

Pinch of pepper

1 tbsp. cooking oil

½ tsp. corn flour mixed into

1 tbsp. water

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• Slice the mushrooms and garlic finely.

• Heat your pan to a medium heat. 

• Pour half the oil onto a plate and add the salt and pepper then rub it into the steak.

• Place the steak in the pan.

• When the pink juice rises to the surface of the meat, turn it and wait for the juices to rise again.

• For a rare steak, wait for the slightest beading to appear.  For a well done steak, wait until the juices pool on the surface.

• Now, remove the steak from the pan and cover it to keep it warm.

• Add the rest of the oil to the pan and fry the mushrooms and garlic for one minute.

• Pour the wine in to deglaze the pan and simmer the mushrooms for two minutes.

• Pour in the corn flour mixture a little at a time, stirring until the sauce begins to thicken.

• Serve the steak with the mushroom sauce and steamed vegetables or salad.