Rib-eye Steak with Mushroom and Wild Blueberry Sauce | Taste of France®

Ingredients

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