Instructions

Step 1

If you get your steaks a day before preparation, wrap them on a plate then place them in the fridge. Anytime longer will lead to darkening which is okay. It’s a sign of oxidation which is great for the flavor. On the other hand, you can still get them fresh.

Step 2

Mix two spoons of the light soy sauce with one spoon of vegetable oil. If you’re not a soy sauce person, you can use a pinch of salt to taste instead. Add in the ground pepper, ¼ spoon of garlic then place one fillet steak in this mixture. In terms of size, a 6 oz steak will roughly go for 1 ½ inch thick.

Step 3

Heat a heavy frying pan to the smoking point. Add each steak separately.

Step 4

Depending on how you prefer the steak, that is either medium-rare or well-done, flip the steak once it’s firm enough. Add in the mushrooms, a slice of butter, then let both cook for a while. Remove the steak once ready then add the whipped cream into the pan.

Step 5

Slightly warm the serving plates together with the saucers for serving the mushroom sauce. For about 3-5 minutes, the mushroom and the sauce will have blended in.