Remove the steaks from the fridge, rinse and pat dry with paper towel. Sprinkle with sea salt on each side and set aside.

Cover dried mushrooms with boiling hot water in a small bowl and set aside for 5 minutes.

Heat butter in a large frying pan over medium heat. Add the onion and sprinkle with salt. Cook over medium heat for 3-4 minutes, stirring occasionally, until the onion is slightly softened.

Slice up the rehydrated dried mushrooms and reserve the soaking liquid. Add all the mushrooms (fresh and rehydrated) and the sliced apricots to the frying pan and stir through. Add lemon juice and lemon zest and stir through. Cook for 5 minutes over medium-high heat, stirring occasionally, then add the reserved mushroom water (1/2 cup) to the mushrooms, stir and cook for a further 5 minutes, covered with a lid. Stir a couple of times.

Finally, add the arrowroot powder to a small ramekin or a bowl and cover with about a tablespoon or two of water. Stir to dissolve the powder and then add the arrowroot liquid to the mushrooms and stir through until well incorporated. This will thicken the liquid in the mixture. Set the medley sauce aside or remove the mushrooms to a bowl and prepare a clean frying pan to cook the steaks.

For a complete meal, prepare my parsnip and cauliflower mash with garlic butter.