Spaghetti with tomato and mushroom sauce

Main course for 4 people Warm the olive oil with the rosemary, thyme and garlic and sweat gently for 10 minutes. Sieve the herb oil, reserving the herbs, brush onto both sides of the entrecotes and leave to marinate for a moment. Bring the beef stock to the boil and add the rosemary, thyme and garlic you reserved. Reduce the stock to a nice, thick gravy. Sieve and stir in the mushrooms. Season the entrecotes with salt and pepper and brush with any remaining herb oil. Heat a grill pan until very hot and grill the entrecotes on both sides for 2-3 minutes. Divide the entrecotes between 4 plates and smother in mushroom sauce. Season with freshly ground pepper and serve with green beans and fried potatoes.