- 50g/1¾oz unsalted butter
- 1½ shallots, finely chopped
- 4 Portobello mushroom, pulsed in food processor
- 125g/4½oz demerara sugar
- 100g/3½oz white wine vinegar
- 500ml/18fl oz double cream
- 2 anchovies
- 2 tbsp oil
- 2 x 250g/9oz tail fillet steaks, flattened to 1cm/½in thick
- table salt, to taste
- 1 tsp cracked black pepper
- knob butter
- 1 bunch watercress, picked and washed
- crispy shallot rings
- For the mushroom ketchup, heat a frying pan and add the butter. Once melted, fry the shallots for a few minutes. Add the blended mushrooms and fry until soft.
- Add the sugar and vinegar and cook until the volume of liquid has reduced then add cream and reduce again. Blend in a food processor with the anchovies then pass through a sieve. Keep in the fridge until needed.
- For the flash fried steak, in a large very hot frying pan, add a little oil. Once hot, season the steaks with the salt and black pepper.
- Add a knob of butter to the pan and then add the steak. Cook for 30-40 seconds one side and then 20 seconds on the other side.
- Let the steaks rest for two minutes and then slice.
- To serve, serve the sliced steak with the mushroom ketchup, watercress and shallot rings.