Recipe of the month

Congratulations to Hugo Arnold, originally from the Dublin cyber parish but for some time resident in London where he scribbles for the Financial Times, who scooped this years Cookery Writer of the Year Award in the annual Glenfiddich awards. This is a richly deserved gong for many years of good work in all manner of print, and as tribute to Hugo we feature his splendid recipe for grilled entrecôte with field mushrooms and Bearnaise sauce, as recipe of the month, from his book 'Outdoor Feasts'. Cookery Book of the Year in the Glenfiddichs went to Donna Hay for 'Marie Claire Flavours', and we will introduce you to Ms Hay next month when we look at her books.

Grilled Entrecôte with Field Mushrooms and Bearnaise Sauce

Serves 6-8

For the reduction
4 tablespoons white wine vinegar
few sprigs fresh tarragon
1 tablespoon finely chopped shallot
1 teaspoon peppercorns

To make the Bearnaise Sauce
3 egg yolks
1 tablespoon reduction
250g/9oz butter
1 tablespoon fresh herbs, eg tarragon, chervil, chopped
salt and pepper

12cm/4inch piece of entrecote, weighing about 1.5kg/3lb
garlic
olive oil
8 medium-sized field mushrooms

Barbecued steaks are great, but it is also worth buying a cut like entrecote in a large piece. That way you get the smoky, charred outside and a pink, delicate inside. It is much easier to carve along the short side (see photo). I don't go in for frills with my beef; buy well, and let the meat do its job. Bearnaise sauce, classic bistro food is fine if you are barbecuing near the house. If you are on location, I'd stick with mustard.

• Combine all the reduction ingredients in a saucepan and add 4 tablespoons water

• Bring to the boil and reduce until you have about 1 tablespoon of liquid left.

• Push through a sieve and set aside.

• For the Bearnaise sauce, combine the egg yolks with the reduction in a bain marie or in a heat-proof bowl over a saucepan of gently boiling water. Add the butter, a lump at a time stirring constantly until it thickens. Remove from the heat, stir in the herbs and check seasoning. It will sit, quite happily, for half an hour or so provided it is warm.

• Rub the entrecôte all over with the garlic and then a few tablespoons of olive oil, season well with salt and pepper and barbecue for 10-15 minutes, turning frequently (10 minutes will give rare, 15 minutes medium and 20 minutes almost, although not quite, well done).

• Brush the mushrooms with olive oil and cook/barbecue, gill side up, at the same time. Serve the entrecote with the mushrooms and Bearnaise sauce.

Illustrations: Taken from 'Outdoor Feasts' Hugh Arnold (Kyle Cathie)