Ingredients

• 50g/1¾oz unsalted butter
• 2 shallots
• sliced
• 100ml/3½fl oz Madeira
• 2 tsp chopped fresh thyme leaves
• 300ml/10fl oz beef or veal jus or gravy
• 2 tbsp sherry vinegar
• 2 tbsp chopped fresh chervil
• salt and freshly ground black pepper
• 300g/10½oz floury potatoes
• such as King Edward
• peeled and cut into chunks
• 50g/1¾oz butter
• 110ml/3¾fl oz double cream
• 1 tsp fresh yeast
• 400ml/14fl oz sparkling water
• 200g/7oz plain flour
• vegetable oil
• for deep-frying
• 2 small onions
• finely sliced into rings
• 2 tbps olive oil
• 2 x 150-200g/5½-7oz rib eye steaks
• 1 tbsp olive oil
• 400g/14oz selection of wild mushrooms
• 2 tbsp unsalted butter
• fresh truffle
• shaved

Directions

• For the Madeira sauce
• heat the butter in a frying pan over a medium heat. When foaming add the shallots and fry for 2-3 minutes
• or until just softened. Add the Madeira and thyme
• stir well and bring to the boil. Simmer until the liquid has reduced in volume by a third.
• Add the jus and simmer gently for 15-20 minutes
• or until the liquid has thickened. Add the sherry vinegar and chervil. Season with salt and pepper. Keep warm until ready to serve.
• For the creamy mash
• cook the potatoes in a saucepan of boiling salted water for 10-15 minutes
• or until tender.
• Drain the potatoes
• then return to the pan and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season
• to taste
• with salt and pepper. Set aside and keep warm.
• For the onion rings
• whisk the yeast and sparkling water together in a bowl. Add the flour and whisk to a smooth batter. Set aside for 5 minutes.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C
• or until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• Dip the onion rings in the batter then lower them carefully into the hot oil (you may need to do this in batches). When the onion rings are golden-brown
• remove them using a slotted spoon and season with salt and pepper. Drain on kitchen roll.
• For the steak
• heat a large griddle pan and oil the steak. Place on the griddle pan and cook on each side for 4-5 minutes (this is for well-done steak)
• depending on how you like your steak cooked. Allow to rest before serving and carving.
• For the wild mushrooms
• heat a medium frying pan and add the oil
• once hot add the mushrooms and cook for 2-3 minutes
• and finish with the butter. Season with salt and pepper.
• To serve
• place a spoonful of creamy mash on the plate. Carve the steak and place alongside the mash. Serve with the mushrooms
• sauce and onion rings. Garnish with fresh truffle.