Summary

Ingredients

• 4 steak (s) (fillet beef) each 3 cm high
• 30 g butter
• 1 clove (s) garlic, crushed to pulp
• 4 slices bread, each 2 cm thick
• 1 tablespoon oil
• Pepper, black, freshly ground

For the sauce:

• 50 g butter
• 4 spring onions, finely chopped
• 200 g mushrooms, halved
• 180 ml beef broth
• 2 teaspoons tomato paste
• 60 ml Madeira
• 2 teaspoons cornstarch
• 3 tablespoon parsley, chopped
• Coriander greens for garnish

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Instructions

1. Heat the butter and garlic sauce in a small saucepan. Cut the bread slices to the same size as the steaks and coat both sides with the garlic butter mixture.
2. Preheat the oven to 180 ° C. Place the bread on a baking sheet lined with baking paper and roast until golden brown in 15-20 minutes.
3. Pat the fillet steaks dry with kitchen paper, then sprinkle with freshly ground black pepper. Heat the butter and oil in a cast iron pan. Add the steaks and sear on each side for 2 minutes on the highest setting. Turn once.
4. Note: Bloody steaks are obtained after 1 minute of frying on each side. For well-done steaks, turn down to medium level. Medium steaks are ready after another 2-3 minutes on each side and well-done after 4-6 minutes of roasting on each side.
5. Cover the meat and keep it warm while the sauce is made.
6. For the sauce, heat the butter in a cast iron pan, first add the spring onions and fry for 2 minutes, then add the mushrooms and fry for another 5 minutes. Season to taste with salt and pepper. Remove the mushrooms from the pan and set aside. Add the stock and tomato paste to the contents of the pan and bring to the boil until the liquid has reduced to about 80 ml. Mix the Madeira with the cornstarch and add to the pan. Cook, stirring, until the sauce thickens slightly. Then put the mushrooms back in the pan and add the parsley.
7. Arrange the steaks individually on the grilled bread slices and cover with a little sauce. Garnish with coriander and serve.