Ingredients:

(serves 4)

* 4 x 150-200g steak (beef or pork)

* 1 teaspoon olive oil

* Sea salt and freshly ground black pepper

* 1 tablespoon butter

* 350g button mushrooms, sliced

* 1 clove garlic, crushed

* ¼ cup white wine

* ½ cup (125mL) chicken stock

* ½ cup (125mL) cream

* 1 tablespoon cornflour

Method:

Place steaks in a plastic bag with oil, salt and pepper. Vent your aggression by bashing the steak to tenderise. Store in fridge until ready to cook; remove 10 minutes before cooking.

Heat a large non-stick frypan or BBQ to high heat. Cook steak for 2-3 minutes each side for medium, or to taste, turning once only. Remove to a plate, cover with aluminium foil and keep warm.

Reduce heat to medium, melt butter in pan juices and add the mushrooms. Cook for 5 minutes or until golden and tender. Add the garlic and cook for another minute.

Add wine (if using), stock and cream. Cook for 2 minutes, stirring, until sauce thickens slightly. I prefer a thicker sauce, so thicken with 1 tablespoon of cornflour dissolved in 1 tablespoon cold water.

Serve steak smothered in mushroom sauce with potato wedges and a green vegetable or salad.