Fillet steaks sauté in mushroom cream sauce

Ingredients for 4 servings:

• 4 steaks of beef fillet, each 200 g
• 1 tbsp oil
• 10 g butter
• 200 g mushrooms, thinly sliced
• 2 spring onions, finely chopped
• 1 garlic clove(s), crushed
• 60 ml sherry
• 180 ml beef broth
• 2 tsp cornstarch
• 125 ml sweet cream
• Salt and pepper, freshly ground black
• 1 sprig of basil for garnish

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Trim any excess fat and sinew from the meat. Heat oil in a large cast-iron skillet, add the steaks, and cook on high for 2 minutes on each side, turning once. Rare steaks will cook for 1 minute on each side. For well-done steaks, reduce heat to medium. Medium-rare steaks will cook for another 2-3 minutes on each side, and well-done steaks will cook for 4-6 minutes on each side. Remove from the skillet, drain well on paper towels, then cover with aluminum foil and keep warm. Heat butter in the skillet. Add the mushrooms, spring onions, and garlic and cook on medium heat for 5 minutes. Mix the sherry, beef stock, and cornstarch well and add to the skillet. Bring to a boil and cook uncovered for 4 minutes, stirring constantly, until the sauce thickens slightly. Add the cream and season with salt and pepper to taste. Return the sauce to the heat, but do not boil, and pour it over the steaks. Serve sprinkled with basil.