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Rib-eye Steak with Mushroom and Wild Blueberry Sauce

If you’re a lover of the good ol’ sweet and salty flavor combo, this steak and blueberry sauce recipe is one not to miss
Servings: 4

Ingredients

  • 300 g baby button onions, peeled and trimmed but root end left intact
  • 2 garlic cloves sliced
  • 300 ml chicken or vegetable stock
  • 25 g butter
  • 1-2 tbsp olive oil
  • 150 g mixed exotic mushrooms such as enoki chestnut or shiitake
  • 1 tsp plain flour
  • 5 tbsp port
  • 2 tbsp Bonne Maman Wild Blueberry Conserve
  • Lemon juice
  • 4 thick rib-eye steaks weighing about 175-225g each
  • Salt
  • Freshly ground black pepper

Instructions

  • Halve any large onions, leave the rest small and put in a small saucepan with the garlic and stock. Simmer for 10 minutes, then drain, reserving the liquid.
  • Heat the butter with 1 tablespoon of the olive oil in a frying pan and fry the mushrooms until they are golden brown and no liquid remains; this will take a good 10 minutes. Remove from the pan with a slotted spoon and set aside.
  • Add the onions and garlic to the pan. Stir over the heat for 2-3 minutes until golden, then sprinkle in the flour. Cook, stirring, for 1 minute before adding the port, conserve and 100ml of the reserved cooking liquid. Bring to the boil and bubble for 2-3 minutes until reduced and sticky.
  • Return all the mushrooms to the pan, add a little lemon juice to taste with plenty of seasoning and set aside.
  • Brush the steaks with oil and season well. Heat a large frying pan or griddle pan over a high heat for 2 minutes, then cook the steaks for 3-4 minutes on each side for medium rate (adjust the cooking time for rare or well done). Transfer the steaks to a warm plate and leave to rest for 5 minutes while you reheat the sauce.
  • Pour any steak juices from the pan into the wild blueberry sauce, reheat gently for 1-2 minutes, then serve with the steaks. Accompany with crispy frites and a leafy watercress salad.