This may be a little extravagant but it’s worth it. If you must, you could use a cheaper cut of steak. This recipe also uses a smoked garlic sausage made by Rob Middleton, a Butcher in Lower Gornal and by Boxleys in Wombourne.     16 oz fillet steak (450 g)     1 pack of Gornal Smokies     1 teaspoon juniper berries     2/3 teaspoon black peppercorns     1 onion     2 cloves of Garlic     1 oz butter (20g)     2 teaspoons extra virgin Olive oil     4 oz mushrooms (100 g), sliced     2 rounded teaspoons mustard powder     2 teaspoons lemon juice     6 fl oz white wine or dry cider (150 ml)     2 tablespoons of cream     salt Serves Two. (Or one big fat bugger) First of all slice the Smokies and fry in a little olive oil until cooked through. Place on a warmed plate. Crush the juniper berries and peppercorns in a pestle and mortar. Then cut the steak into strips. Peel and slice the onion, cut the slices in half and separate them out into half-moon shapes. Now heat the butter and oil in a heavy-based 7 inch (18 cm) frying-pan and fry the onion over a medium heat for 5 minutes to soften, before adding the garlic and mushrooms and cooking for a further 5 minutes. After that push them over to one side of the pan, turn the heat up, and add the pieces of steak. Sprinkle in the crushed peppercorns and juniper, then almost immediately turn the heat down again to medium and cook the steak briefly (4-5 minutes in all, depending on how you like your steak). Add the smokie slices back to the pan. Meanwhile mix the mustard with the lemon juice and wine, then pour the mixture over the steak. Let it bubble and reduce for about one minute. Stir the mushrooms and onion into the sauce, then stir in the cream. Season to taste and serve with a smile and a bottle of Red Wine. Not suitable for vegetarians or people allergic to Cheese. (There is Cheddar Cheese in the Smokies)
Steak du Gornal