Steak Dip with Creamy Oyster Mushrooms and Gruyere

Directions

1. 1

   To make the “dip” soften the onion, carrots, celery and garlic then add the herbs with salt and pepper. Add the beef stock and reduce by 1/2 strain this through a sieve and finish with Worcestershire sauce

2. 2

   Add the egg yolk, mustard, grated garlic and lemon juice to a mixing bowl with some salt whisk in the veg oil to form a mustard mayo (add more mustard if needed at the end)

3. 3

   Rub your steak with a little oil and season heavily with salt sear in a hot pan then add the butter, garlic, thyme and rosemary. Baste until it’s cooked to your liking then rest.

4. 4

   Remove the herbs from the steak pan and add the diced shallot and mushrooms when nicely sautéed add the vinegar, creme fraiche and parsley finish with black pepper (the pan will be salty already)

5. 5

   Toast the bread in butter then add the mustard mayo, slices of steak, brush them with the resting juices and sprinkle with sea salt. Top with the mushrooms and grate gruyere cheese melt under a hot grill/broiler. Top with the lid.

6. 6

   Serve with the dip, smash the lot and be happy