Ingredients:

500g wild mushrooms
1 tbsp butter
1 tbsp oil
2 garlic cloves, crushed
A few thyme sprigs
1 tbsp parsley, finely chopped
Sea salt and pepper
2 ribeye steaks, about 200g each
Oil for frying
Knob of butter for serving

Directions:

Brush the mushrooms, trim the bases and slice them so that they are roughly the same size. Heat the oil and butter in a non-stick frying pan, add the mushrooms and cook for 2 mins. Add the garlic, parsley, thyme, salt and pepper and cook for 5 mins or until the juices almost cook away.

Heat a large non-stick frying pan. Brush the steaks with olive oil and sear in the hot pan, without moving, until well coloured. Turn once, and briefly cook the other side, then season well. Add a good knob of butter to the mushrooms, stirring, and spoon them half over the steaks. Scatter with a little extra chopped parsley and serve.

Makes two servings.