RECIPE FOR STEAK TIPS RECIPES

Steps:

• Marinate the steak: Place the steak in a single layer in a 9x13-inch baking dish or in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Cover the baking dish or seal the bag, and refrigerate at least 1 hour or up to 4 hours.
• Cook the steak and mushrooms: Heat the oil in a large frying pan over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan (it's okay to crowd the pan as long as they're in a single layer) and sear until browned and the thickest piece registers 120°F to 125°F for medium-rare steak, 3 to 4 minutes on each side. (Or cook to 130°F to 135°F for medium steak, and 140°F to 145°F for medium-well steak — add a minute or two for every 10 degrees needed.) Transfer to a serving platter and set aside in a warm place or cover loosely with aluminum foil.
• Add the mushrooms to the pan and cook, stirring occasionally and adjusting the heat if needed, until tender, about 5 minutes — they will release a lot of liquid. Add the vinegar and simmer 1 minute. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over the steak, top with the parsley if desired, and serve.

Steps:

• 1. Place a large casserole pan on a medium heat with 2 tablespoons of oil and the butter. Peel, finely slice and add the onions, then pick, finely chop and add the rosemary and thyme, along with the bay leaves. Cook for 20 minutes, or until the onions are soft and turning golden, stirring occasionally.
  2. Slice the beef into rough 2cm strips, then clean and slice the mushrooms. Add both to the pan along with the tomato purée and a good pinch of sea salt and black pepper.
  3. Stir in the balsamic, stout, flour and stock and bring to the boil. Reduce the heat to low, cover, and simmer for 1 hour 20 minutes, or until the sauce has thickened and the meat is tender.
  4. Meanwhile, for the pastry, put the flour and a good pinch of salt into a bowl with the suet, cube and add the butter, then use your thumb and forefingers to rub the fat into the flour until it resembles coarse breadcrumbs.
  5. Slowly stir in 125ml of ice-cold water, then use your hands to gently bring it together into a ball, but don’t overwork it. Wrap in clingfilm and place in the fridge for later.
  6. Preheat the oven to 180°C/350°F/gas 4.
  7. Ladle the stew into pie dishes – you can make a collection of small pies, or one or two larger ones – then finely grate or crumble over the cheese.
  8. Roll out the pastry on a clean flour-dusted surface, so it’s slightly bigger than your pie dishes. Eggwash the edges of the dishes, then carefully place the pastry on top, trimming off any overhang. Pinch the edges to seal.
  9. Decorate the tops with any offcuts, if you like, then brush with a little more egg. Bake for 45 to 50 minutes, or until the pastry is beautifully golden. Delicious served with steamed seasonal greens.