Tom Kerridge's Rib-Eye Steak with Brandy Mushroom Sauce Recipe | Food Network UK

Ingredients

• 2 aged rib-eye steaks (approx. 250g each)
• 1 tbsp light olive oil
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 30g butter
• 1 lemon
• Salt and freshly ground pepper
• For the Brandy Mushroom Sauce:
• 50g butter
• 2 shallots, finely diced
• 1 garlic clove, finely chopped
• 200g chestnut mushrooms, thickly sliced
• 2 sprigs of thyme, leaves picked
• 30ml brandy
• 150ml beef stock
• 1 tbsp Worcestershire sauce
• 100ml double cream
• 1 tbsp finely chopped flat-leaf parsley