- 4 x 225-250g Chatsworth rib-eye steaks
- 60g unsalted butter
- 12 fresh sage leaves – shredded
- 8 large field mushrooms – peeled and thickly sliced
- 1tbs lemon juice
- 1tbs Chatsworth horseradish sauce
- 1tbs Rapeseed oil
- Salt and ground black pepper
- Melt the butter in a large frying pan and fry the mushrooms briskly for 1-2 minutes or until well browned.
- Reduce the heat, stir in the shredded sage leaves and season with salt and pepper. Stir in the lemon juice and horseradish sauce and continue to cook for a further minute. Remove from the pan and keep warm.
- Season the steaks on both sides with salt and pepper.
- Wipe the frying pan clean with kitchen paper, add the oil and heat until very hot. Fry the steaks, browning well on both sides, then reduce the heat and cook for a further 2-3 minutes (for a medium steak) per side.
- To serve, place the steaks on a warm plate, garnish with the mushrooms and pour over any cooking juices.
Approximate cooking times once the steaks have been browned:
- Blue: One minute per side
- Rare: One-and-a-half minutes per side
- Medium-rare: Two minutes per side
- Medium: Two-and-a-quarter minutes per side
Serve with Chatsworth wholegrain mustard, chunky chips and green salad dressed with Andre’s dressing.
Recommended wines: Duke & Duchess of Devonshire Claret, The Earl of Burlington Rouge, or any full-bodied red, such as a Malbec from Argentina, or Chateauneuf-du-Pape from France.