Directions

1. Slice the steak and coat in the olive oil before mixing in the Memphis Belle or Kansas City Rib Rub
2. Fry the steak over a medium/high heat on the hob
3. After 2/3 minutes add the sliced onion and continue to cook for a further 5 minutes, stirring regularly
4. Add the crushed garlic and fry for a further minute before adding the mushrooms and mustard. Continue cooking for 2/3 minutes more
5. Add in the stock and allow to simmer for 10 minutes until reduced by 50%
6. Finally, stir in the soured cream and serve with pickled gherkins and rice