Entrecote Bourguignon

Directions

1. 1
   Pound the steaks slightly and season with the freshly ground black pepper.
2. 2
   Salt to taste.
3. 3
   Heat oil in a skillet and fry the steaks.
4. 4
   When cooked according to taste, transfer to a serving platter and keep warm.
5. 5
   Drain off most of the excess oil from the pan.
6. 6
   Mix chopped onion and garlic together and saute for 2- 3 minutes until crisp and golden.
7. 7
   Add mushrooms and red wine; bring to a boil and simmer until the liquid has reduced by half.
8. 8
   Mix the cornstarch with the cold beef stock and add to the pan, together with the chopped spring onion.
9. 9
   Stir for a further minute, or until sauce just begins to bubble.
10. 10
    Spoon over the steaks, sprinkle chopped parsley on plates and serve immediately.