Bavette Diane

Take the steaks out of the fridge 30 minutes before cooking. Reserve 1 small piece of porcini for grating, then put the rest into a small jug, pour over 150ml just-boiled water and soak for 15-30 minutes.

Place a heavy-bottomed frying pan over a mediumhigh heat. Pat the steaks dry, coat in a little oil, then season generously with salt and finely grate over the reserved porcini. Place into the hot pan and press down for good contact with tongs. Cook for 3-4 minutes, turning once, until a crust forms, then pick up with the tongs and move around the pan to sear the edges.

Add the garlic, thyme and butter to the pan. Once the butter melts and is frothing, baste the steaks with it continuously and move about in the pan for 2-3 minutes more for rare. Remove and leave to rest on a plate, pouring over most of the butter.

Slice each mushroom into three lengthways. Put the pan back on the heat and add the mushrooms. Using the tongs to push them flat, fry for 3-4 minutes, turning once, until golden and softened.

Pour the steak resting juices and butter over the mushrooms, season, cook for 30 seconds more, then set aside to rest. Pour most of the juices back over the steaks.

Place the pan back on the heat, keeping a little fat in the pan, lower the heat to medium, and then the shallot, with a little extra oil if needed. Stir and cook for about 5 minutes until softened and turning golden. Meanwhile, take the garlic from the resting steaks, remove the skins, then smoosh with the side of a knife to make a paste. Add to the shallots with the thyme from the steaks.

Strain the porcini over a jug and reserve the liquid. Finely chop and add to the shallots. Add the brandy, flambé if you wish, or cook until reduced by about half. Add the balsamic and two-thirds of the porcini liquid, then allow to bubble until reduced by around a third.

Stir in the mustard and cream, bring to a simmer, taste and season, then reduce to your desired consistency. If it thickens too much, there should be some porcini soaking liquor left to slacken it off. Add the chives to the sauce just before serving.

Slice the steaks across the grain, adding any resting juices to the sauce. Divide the sauce between 2 plates and place the steak slices on top and the mushrooms alongside. Serve with other 80s sides such as parmesan potatoes and asparagus bundles, if liked.