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