Steak, Mushroom Duxelle and Ultra Mash!


You just can’t go wrong with a nice steak, mash and mushrooms now can you. Steak and mushroom is a classic combo and this mushroom duxelle is pretty special, with such a strong mushroom flavour it’s nearly like the essence of a mushroom. The mash is ultra for one reason, it is made with a LOT of butter. And you might think that this is nothing special, after all everybody puts butter in their mash, right? Well yes, but when you see how much butter is in this mash you’ll see what I mean. And when you actually taste the mash you’ll also know, it is so, so delicious that you’ll understand the need for the butter.


Steak: Take the fillet steaks out of the fridge 30 minutes before using to come up to room temperature. Rub olive oil into the steaks and season with salt. Place the steaks in a screaming hot pan and flip every twenty seconds until the steaks are cooked to your liking*.

*There is little point giving timings for cooking steaks as many factors such as the thickness of the steak, the heat of the pan etc. will change the timings. However with practice you will be able to know at what stage the steak is at (e.g rare, well-done) purely by touch.

Mushroom Duxelle: Add a couple of very finely chopped field mushrooms into a frying pan without any oil. Heat until they release their water and then place in a sieve set over a bowl to catch the mushroom juice. Add a drop of oil into the pan, place over a high heat and add the mushrooms into the pan. Fry until cooked with a good dark colour. Add the mushroom juice back into the pan and reduce right down until it just coats the mushrooms. Pour in a generous splash of double cream and cook until thickened.

Mash: Mash some cooked potatoes with plenty of butter* and season with salt. Pass through a sieve to get rid of all lumps.

* For the nicest mash, use 200 g butter for every 1 kg of spuds.

Serving: Scoop of mash, spoon of mushrooms and a steak. Nothing fancy about this dish. A nice sauce, such as a pepper sauce, would be a perfect accompaniment to this dish.


Good: The mash, so good! It really is worth going heavy with the butter for a real treat. The mushroom duxelle was a great accompaniment to the steak too.

Bad: Not much really, at the end of the day there isn’t much bad about steak, mash and mushrooms in my mind!



2 comments to Steak, Mushroom Duxelle and Ultra Mash!

  • David Crichton  says:

    I think Marco Pierre White once famously said the potato is only there so that the butter doesn’t run off the plate. Nice looking piece of steak.

    • Evan O' Ceallaigh  says:

      Haha! I don’t think I quite made potato flavoured butter but I wasn’t to far off. Thanks for the comment David, really nice to hear.

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