T-bones with roast mushrooms, red wine and rosemary

AT A GLANCE

  • Serves 4 people

  • 8 large field mushrooms
  • 2 tbsp olive oil, plus extra for drizzling
  • 2 tbsp melted butter
  • 1 tsp coarsely chopped thyme
  • 1 tsp coarsely chopped rosemary
  • 1 garlic clove, finely chopped
  • Finely grated rind of 1/2 lemon
  • 4 T-bone steaks (about 250gm each), at room temperature
  • Wilted silverbeet, to serve
  •  
  • Red wine and mushroom sauce
  • 150 ml red wine
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 250 ml (1 cup) beef stock
  • 20 gm dried mushrooms, soaked in 100ml hot water for 10 minutes
  • 30 gm butter, diced
  • 2 tsp red wine vinegar, or to taste
01   For red wine and mushroom sauce, boil wine and herbs in a wide saucepan until reduced by three-quarters (4-5 minutes), add stock, mushrooms and their soaking liquid, and boil until reduced to the consistency of a thin sauce (3-4 minutes). Discard herbs, season to taste, stir in butter until melted and sauce is emulsified, then stir in vinegar. Reserve.
02   Preheat oven to 200C. Line a roasting pan with baking paper and arrange mushrooms in pan in a single layer. Combine oil, butter, herbs, garlic and lemon rind in a bowl, season to taste, then drizzle mixture over mushrooms and roast until browned and tender (10-12 minutes).
03   Meanwhile, heat a large frying pan or char-grill pan over high heat. Drizzle steaks with a little oil, season to taste and grill, turning occasionally, until browned and cooked to your liking (5-6 minutes for medium-rare). Rest for 5 minutes, then serve topped with roast mushrooms and red wine and mushroom sauce, with wilted silverbeet.

Topics:

FAST, STEAK, WINTER, SILVERBEET, RED WINE, MUSHROOMS, STEAK

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

FEATURED IN

Jun 2016

Jun 2016

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