For the ribeye steak:

• 2 tbsp oil
• 4 x 200g/7oz rib-eye steaks
• 50g/1?oz unsalted butter

For the mushroom sauce:

• 50g/1?oz unsalted butter
• 1 garlic clove, chopped
• 250g/9oz wild mushrooms
• 3 tbsp Madeira
• 300ml/10fl oz dark chicken stock
• 100ml/3?oz double cream
• handful fresh tarragon leaves, chopped
• 2 tbsp fresh chervil leaves, for garnish

Cooking method:

1. 1. For the mushroom sauce, heat the butter in a large frying pan until foaming. Fry the garlic for 2-3 minutes (do not burn the garlic or it will be bitter). Add the mushrooms and fry for 3-4 minutes, or until golden-brown and the liquid from the mushrooms has been released. Pour in the Madeira and cook until the volume of liquid has reduced by half, then add the stock and reduce again by half. Stir in the cream, tarragon and chervil and simmer for 5-7 minutes.

2. 2. For the rib-eye steak, heat a large frying pan and add the oil, once hot, add the steaks and cook on each side for 2-3 minutes, or until cooked to your liking (you may need to do this in batches). Add the butter at the last minute and baste the meat. Allow the steak to rest for 10 minutes before serving.

3. To serve, cut the steaks into slices and place on serving plates with the sauce.

Recipe courtesy of: Luther Maitland, CASA

Source: USMEF