Steak and Leeks on Taters

Tony Boland

2 steaks (I prefer chuck-eye)
1 large leek
1 c beef stock
Salt
Pepper
Garlic
1 c mushrooms
1/4 c butter
1 TBSP flour

Slice and wash leeks, put in a sauce pan with beef stock and warm until leeks are tender. Season steak as desired and sear in a hot pan. Remove steak to a plat, cover with tin foil and let rest.

Saute mushrooms in pan with steak drippings and a little butter. When mushrooms are done, add flour, stir around until mushrooms are coated, all fast are absorbed, and the flour doesn't look white and powdery anymore (about a minute).

Add a couple ladles of beef stock and leeks to mushrooms while pan is still very hot, and stir vigourously to break up flour.  Put steak back into sauce to finish cooking. Serve with a pile of mashed spuds, steak in the center, and leek/shroom gravy poured on top.