Steak with Mushroom Ketchup
Steak with Mushroom Ketchup



  • 50g butter
  • 1.5 shallots, finely chopped
  • 4 portobello mushrooms, pulsed in a food processor
  • 125g brown sugar
  • 100g white wine vinegar
  • 500ml heavy cream
  • 2 anchovies
  • For the Steak
  • 2 tbsp oil
  • 2 x 250g fillet steaks, flattened to 1cm thickness
  • Salt and pepper
  • Knob of butter
  • Make the ketchup by melting the butter in a pan and frying the shallots for 3 mins. Add the mushroom puree, and fry until nicely softened. Add the vinegar and sugar, and cook until well reduced. Add the cream, reduce again, then blend with the anchovies in a food processor and pass through a sieve. Leave to cool.
  • For the steak, add a little oil to a very hot frying pan. Season the steaks well, then fry with the knob of butter for 40 seconds on one side and 20 seconds on the other. Leave to rest for 2 mins, then slice and serve with the ketchup and some chips.
20 mins
2 serving

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