Rib-eye Steak with Mushroom and Wild Blueberry Sauce · Bonne Maman

Ingredients

• 300g baby button onions, peeled and trimmed but root end left intact
• 2 garlic cloves, sliced
• 300ml chicken or vegetable stock
• 25g butter
• 1-2tbsp olive oil
• 150g mixed exotic mushrooms (such as enoki chestnut or shiitake), trimmed
• 1 tsp plain flour
• 5 tbsp port
• 2 tbsp Bonne Maman Wild Blueberry Conserve
• Lemon juice, to taste
• 4 thick rib-eye steaks, weighing about 175-225g each
• Salt and freshly ground black pepper