- 1 boneless rib or club steak [approximately 12 ounces / 340 g]
- 4 ounces [113 g] lean bacon [in one piece]
- 4 ounces [113 g] mushrooms
- 2 ounces [57 g] butter
- 1/2 cup [125 ml] dry white wine
- Salt and pepper
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- Trim the steak well.
- Dice the bacon.
- Wash, wipe and slice the mushrooms.
- Boil the bacon in salted water for 5 minutes; drain.
- Divide the butter between 2 skillets.
- Pan-grill the steak when the first pan is very hot, turning when the meat is well seared on one side.
- Saute the mushrooms and bacon in the other skillet, stirring to release the juices adhering to the pan.
- Boil just long enough to give you time to put the bacon on one side of the meat and the mushrooms on the other.
- Pour the sauce over the meat.
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