Barbecued Steaks with Glazed Shallots and Mushrooms

Step 1

If you plan to barbecue the steaks, light the charcoal about 30 minutes before cooking time; to grill, preheat the grill for 10 minutes. Heat the oil in a non-stick frying pan over medium heat; add the mushrooms and saute them until they are lightly browned-about 4 minutes.

Step 2

Using a slotted spoon, transfer the mushrooms to a bowl_ Pour¼ li­tre (8 fl oz) of water into the pan and add the shallots, honey and tarragon. Partially cover the pan; bring the liquid to a simmer and cook the mixture until the shal­lots are translucent and only 4 tablespoons of liquid remains-8 to 10 minutes.

Step 3

Return the mushrooms to the pan and toss them with the shallots and the liquid until all are coated with a syrupy glaze-about 2 minutes longer. Keep the glazed shallots and mushrooms warm.

Step 4

In a small saucepan, reduce the Madeira or port by half over medium-high heat. Add the stock and bring the mixture to a simmer. Whisk the cornflour mixture into the simmering liquid, Continue cooking the sauce until it thickens, and add 1/s teaspoon of the salt and some pepper. Keep the sauce warm while you pre­pare the steaks.

Step 5

Grill or barbecue the steaks for 3 minutes. Turn the steaks over and season them with the remaining 1 /s teaspoon of salt and some more pepper Cook the steaks for 3 minutes longer for medium-rare meat. Serve the steaks with the glazed shallots and mush­rooms on the side and the sauce poured on top.