Bistro steak with mushroom sauce and Italian lettuce

Name: bistro steak with mushroom sauce and Italian lettuce
Total time: 40 min
Yield: 4
Ingredients: chip off bread; 4 steak; 250 gram Chestnut mushroom; 100 ml half sweet sherry; 250 ml cooking cream; 1 tablespoon soy sauce; 3 tablespoon butter; 1 little winter carrot; 2 tablespoon White wine vinegar; 5 tablespoon good olive oil; 3 tablespoon grana padano cheese; 1 lettuce

Ingredients

Directions

Allow the meat to come to room temperature outside the refrigerator for at least half an hour.
Bake the bread according to the instructions on the package.
Cut the mushrooms into quarters and put them in a saucepan with the sherry.
Bring to the boil and cook for about 10 minutes on medium heat.
Add the cream and soy sauce, simmer for about 10 to 15 minutes until sauce is thick.
Season with salt and pepper.
In the meantime, sprinkle the meat with a little salt.
Let the butter in a heavy frying pan over high heat until light brown and then lower the heat a little lower.
Fry the steaks (for medium) for about 3 minutes per side.
Remove the meat from the pan and rest for 5 minutes on a plate under aluminum foil.
Cut the bread and spread with some herb butter.
Peel the carrot and grate on a coarse grater, mix with the vinegar and the olive oil.
Wash and dry the head lettuce.
Tear the lettuce in large pieces at the last minute and mix with the carrot.
Season with salt and pepper.
Serve the lettuce in a bowl, sprinkle with grated Grana Padano.
Serve the steak on warm plates with the bread and the sauce.