Ingredients
The following ingredients have 4 Servings
- 5 tablespoons butter
- divided
- 3/4 pound white or cremini mushrooms
- sliced
- Salt and pepper
- 2 shallots
- chopped
- 2 tablespoons thyme
- chopped
- About 1 cup beef stock
- divided
- About 1/3 cup HP sauce
- 2 tablespoons flour
- 2 teaspoons dry English mustard
- 1/2 cup lager beer
- at room temp
- 1 1/2 cups shredded Cotswold or yellow sharp cheddar
- 1 tablespoon Worcestershire sauce
- A few dashes Tabasco
- 1 2-pound sirloin 1-inch thick
- flat iron or flank steak
- Kosher salt and coarse black pepper
- 6 slices white bread
- toasted
- lightly buttered and cut into points corner to corner
- Watercress
- large bunch
Instruction
- Preheat a cast-iron skillet or griddle to medium-high or high
- Melt 3 tablespoons butter in a large skillet over medium-high heat
- When it foams, add mushrooms and brown
- Season with salt and pepper, add shallots and thyme, and stir 2-3 minutes more
- Stir in 1/4 cup beef stock and HP sauce; reduce heat to low
- Heat a saucepot over medium heat with remaining 2 tablespoons butter
- When it foams, whisk in flour and dry mustard, and season with salt and pepper
- Whisk in beer and remaining 3/4 cup beef stock, and thicken a bit
- Add cheese in handfuls, stirring in a figure-eight motion with a wooden spoon to melt evenly
- Season with Worcestershire and Tabasco; reduce heat to low
- Season steak with salt and pepper, and cook in the hot skillet or griddle for 8-10 minutes, turning once
- Let rest 5 minutes then slice
- Arrange 3 toast points on each plate, top with sliced steak, HP mushrooms and Welsh Rarebit sauce
- Garnish with watercress and serve