A Cooking Post Doesn't Count
Bill Granger's recipe in Good Living coincided with a trip to a fabulous butcher at Mascot, A&S Select Meats. While Kath put in a big order, I put aside a few rump steaks and spicy chorizo. Then saw this recipe and while I am (irrationally?) annoyed by BG - that smile! those white pants! - it's a simple recipe perfect for after work. I also love this method of cooking steak simply on a hot seasoned pan, perfect results.
2 tsp sea salt
400g rib eye steak (I used two rump steaks)
1 tbsp butter
1 tbsp olive oil
1 garlic clove, crushed
150g mixed mushrooms (swiss brown, oyster, button, etc), sliced
60ml (1/4 cup) red wine
150ml beef stock
1/2 tsp cornflour (mixed with 1 tbsp cold water)
2 tbsp creme fraiche
Freshly ground black pepper
Heat a large frypan over a high heat, sprinkle pan with sea salt. When pan is very hot, add steak and cook for 4 minutes, turn steak over and cook for a further 3 minutes. Set aside in pan to rest for 10 minutes while you make the sauce. For the sauce, add butter and oil to a large frypan over a medium-high heat. Add garlic and mushrooms, stir occasionally for 5 minutes or until mushrooms are golden. Add wine and allow to bubble until reduced by half. Add stock, simmer for a further 2-3 minutes, add cornflour mixture and simmer for a further 1-2 minutes or until slightly thickened. Whisk in creme fraiche. Season with pepper. Serves 2.
Recipe here, from SMH Good Living