Online Recipe Book

Steak & Mushrooms

Source
Dariy Quick & Easy Cookbook, p159
Yield
2 servings
Prep info
15 min prep + 45 min cook
Prep time
Not set
Cook time
1 hour
Time required
1 hour
Oven preheat
250F
Type
Mains - Misc
Status
Rejected
Tags

Ingredients

  • For the Green Peppercorn Butter:
  • 25 g butter (softened, 2T)
  • 1/2 finely chopped shallot
  • 1/2 T green peppercorns (either pickled & drained, or rehydrated & drained)
  • The rest:
  • 2.5 sliced shallots
  • 2 beef steak (lean, such as sirloin or rump)
  • salt
  • freshly ground black pepper
  • 100 g mushrooms (sliced thickly)
  • 14 g butter (1T)
  • 1/2 T olive oil
  • 1 T chopped parsley (fresh, to garnish)

Method

First make the green peppercorn butter:

1. Place butter in a small bowl.  Peel the shallots and finely chop half of one.  Mix it into the butter.  Lightly crush the peppercorns and mix into the butter.  Cover and place in the fridge until required.

Now make the rest:

2. Slice the remaining shallots.  Wash and pat the steaks dry and season on both sides.  Peel the mushrooms if necessary and slice thickly.

3. Melt the remaining butter with the oil in a large oven-proof frying pan and gently cook the shallots for 3-4 minutes until softened.  

4. Add the steaks and cook for 5-6 minutes on each side.  If you like rare meat, proceed to step 5.  If you want it more cooked, place pan in 250F oven until instant read thermometer gives the internal temperature you want:  (It took us 30 minutes to get to 160F)

  • 125F/52C - Rare
  • 130F/55C - Medium-Rare
  • 140F/60C - Medium
  • 150F/65C - Medium-Well
  • 160F/71C - Well Done

5. Remove the steaks and shallots from the pan, reserving the pan juices, and keep warm.  Add the mushrooms to the pan; stir fry for about 3 minutes until just cooked through.  Drain.

6. Place the steaks and shallots on warmed serving plates and top with the mushrooms.  Sprinkle with chopped parsley and place a knob of the peppercorn butter on top of each.  Serve with new potatoes and steamed mange tout.

Notes

SJ Note 3 June 2012: We didn't like this.  The peppercorn butter didn't do much for us - we couldn't really taste it - and the cooked shallots just burned.  Most of all, the meat wasn't infused with any flavor - for what we got, we can't see the point in doing all this work.  We could've just as easily done it with just the beef, seasoning, and no other ingredients.  We won't be bothering again.