Matt Waldron’s Welsh Beef rib-eye steak with rarebit mushroom topping – Eat Welsh Lamb and Welsh Bee

Ingredients

• 1 x 10oz PGI Welsh Beef rib-eye steak
• 175g plain flour
• 1 tbsp Worcestershire sauce
• 100ml dark beer (Felinfoel Double Dragon works well)
• 80g wholegrain mustard
• 125g grated cheese (Hafod Cheddar works well)
• 1 red onion, cut in half
• 1 tbsp dark brown sugar
• 50ml port
• 2 flat mushrooms
• 300ml leftover Sunday lunch gravy or 300ml beef stock
• ½ tsp cracked black pepper
• 3 tbsp green peppercorns
• 200ml double cream
• 16 Pembrokeshire new potatoes
• A splash of milk
• 100g plain flour
• 100ml double dragon ale
• A dash of soda water
• Seasoning
• A handful of fresh thyme
• A little oil
• ½ block of butter