mushroom + red wine sauce
If you can afford girolles, this would be divine, otherwise use chestnut or similar.
a knob of butter
a handful or two of mushrooms, roughly chopped
1 dsp thyme leaves
2 shallots, peeled and finely chopped
¼ bottle of red wine
1 dsp redcurrant jelly
salt + black pepper
Heat a pan to medium. Melt the butter and, when sizzling, add the mushrooms and thyme and sauté for 3-4 minutes. Remove the mushrooms with a slotted spoon and put aside. Chuck the shallots in the pan and sauté for a minute or two until starting to soften. Add the wine and simmer until reduced by two-thirds. Add the redcurrant jelly and mushrooms. Season, stir and spoon over the steaks.