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Steak with Sauce Francoise

For 2

2x 8oz. Steaks (Fillet, Sirloin ,Rump, striploin)
Salt and Pepper
110 (4 oz.) Mushrooms
30g (1oz.). Butter
Squeeze of Lemon Juice
110g (4 oz.) Vine Tomatoes
110ml (4 oz.) Cream

First get Sauce ready:
Bring a pot of water to the boil and then slip in the tomatoes, put the put into a sink as soon as it comes back to boil and pour in cold water. When they are cool enough to handle slip off the skins and then chop the tomatoes with a large knife.
Rub the mushrooms in a clean tea towel to remove any compost (there is no need to wash cultivated mushrooms)
Slice these, Melt the butter in a large pan and cook the mushrooms in this until all their liquid has evaporated and they are starting to go brown.Sprinkle over the lemon juice,now put in the chopped tomatoes and bring to the boil stirring all the time.
Next add the cream and again boil, season and continue simmering for a few minutes.


Season the steaks well and cook on a hot pan until to your liking.


Pour the sauce over the steaks before serving.



February 13, 2007 09:10 AM | 0 Comments
  Martin Dwyer
Consultant Chef