A simple way to cook this frugal cut of beef, known as the butcher's secret!
Season the steak well with salt and pepper and press the thyme sprigs firmly into the meat
Place in a zip lock bag and use the water dispersion method to create a vacuum or use a vacuum seal system to seal your steak
Heat the water bath to 54C
Sous-vide for 2 hours
Heat the butter in a heavy-based pan till it is sizzling and slightly nutty in colour
Take the steak from the sous-vide and put it into the frying pan.
Brown on all sides for just a few seconds (the whole process should take around a minute)
Leave to rest for 3-4 minutes before slicing across the grain
While the steak is cooking, slice the mushrooms. 10 minutes before you are ready to serve the steak, start to make the sauce
Add the oil to a frying pan and then gently saute the mushrooms until they are soft and have slightly caramelised edges
Add the wine and reduce down until the pan is nearly dry
Add the butter and melt
Whisk in the cream and season with salt and pepper to taste
Serve the steak with the sauce poured over or in a small jug to the side