If you love that retro flavour of mushroom ketchup, guess what? You can make your own. Blended Portobello mushrooms, vinegar and anchovies give it that unique flavour. Unbeatable shaken over steak.
By Tom Kerridge
From Spring Kitchen with Tom Kerridge
For the mushroom ketchup
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
For the flash fried steak
2 tbsp oil
2 x 250g/9oz tail fillet steaks, flattened to 1cm/½in thick
table salt, to taste
1 tsp cracked black pepper
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.