Grilled beef steak with mushrooms and red wine jus

Finely chop the mushrooms and finely chop the garlic. Heat 1 tablespoon of olive oil in a skillet and scoop the mushrooms with garlic, thyme, lemon zest and some salt and freshly ground pepper. Bake in a high heat until the mushrooms are al dente and shrink. Keep warm in a deep plate under aluminum foil.

Pour the wine and broth over the shortening and cook the mixture over a high heat until a nice gravy. In the meantime, season the Beefsteak with olive oil and fry in a hot grill pan in 4-6 minutes. Brown after 2-3 minutes. Serve the Beef with the mushrooms. Pour some gravy over it. Tasty with celeriac puree.