Jun 12, 2019
Herb & garlic flat mushrooms with minute steak
Ingredients
60 g butter, softened
2 large garlic cloves, crushed
1 tbsp thyme leaves
2 tbsp chopped flat leaf parsley
8 small or 4 large flat or Portobello mushrooms
4 150g beef minute steaks
1 tbsp olive oil
steamed green beans and crispy potatoes, to serve
Directions
Place a lightly greased roasting pan into the oven. Preheat oven and pan to 220°C fan forced. Combine butter, garlic, thyme and parsley together. Dollop evenly over the mushrooms.
Place the mushrooms into the hot roasting pan, roast 10 minutes until tender but hold their shape.
Meanwhile, heat a large frying pan over medium-high heat until hot. Drizzle both sides of the steaks with oil and season. Cook in batches, for 1 minute each side. Add 1 tablespoon hot water to pan and swirl to create pan juices.
Place steak onto serving plates. Top with mushrooms. Spoon over pan juices. Serve with beans and crispy potatoes.
TIP
To turn this into a delicious mushroom steak sandwich. Once cooked thickly slice the steak and mushrooms. Pile onto toasted slice bread spread with a little chilli jam or Dijon mustard. Top with sliced tomato and shredded lettuce and sandwich with another slice toasted bread.
Time poor, use store bought garlic butter.
Sep 13, 2018
Funguy Cottage Pie
Ingredients
300g beef fillet, cut in medallions
2 tbsp plain flour for dusting meat and mushrooms
2 chorizo sausages, thinly sliced
250g button mushrooms
2 tbsp extra virgin olive oil
2 brown onion, diced
2 sticks celery, diced
2 carrots, diced
1 jar passata (700g)
250ml chicken stock
2 tbsp Worcestershire sauce
1/3 bunch thyme, leaves only
2 sweet potatoes, peeled and small dice
25g butter
50ml double cream or milk
Salt & pepper to season
Directions
Dust the meat and mushrooms with flour and season with salt and pepper.
In a large oven proof pan, sear the beef in olive oil until golden brown. Be careful not to burn the flour. Set beef aside.
In the same pan, brown the button mushrooms in the olive oil for about 5 minutes, then add the chorizo, onion, leek, celery and carrots and cook until soft. Add the passata, chicken stock, Worcestershire sauce and thyme. Mix well and bring to a simmer for 8 minutes.
Meanwhile, boil the sweet potato in a separate pot, until soft. Strain and return to the same pot on a low heat. When back on the stove top, mash the sweet potato with butter and cream using a potato masher or a whisk.
To finish the pie, stir the beef through the saucy mixture. Cover with the sweet potato mash using a spatula. Scrape the surface with a fork to create small peaks.
Place in the oven, on grill, for 10 min till caramelised.
Jun 9, 2017
Asian-Style Slow Cooked Beef Cheek with Mushrooms
Ingredients
½ cup cornflour
1.8kg beef cheeks, trimmed, halved
2 tbs ground five spice
1 tbs vegetable oil
1L beef stock
2 cups kecap manis
4 punnets Swiss Brown Mushrooms, quartered
Directions
Place the cornflour into a bowl with half the five spice. Dust the beef cheeks well in the mixture.
Heat the oil in a large, heavy-based saucepan over medium-high heat. In batches, cook the beef cheeks for 5 minutes, turning until browned, then remove and set aside.
Pour the stock, remaining five spice and kecap manis into the pan and stir to combine. Return the beef cheeks to the pan and top with up enough water to completely cover the cheeks. Bring to a simmer, then reduce heat to low and cover with a lid. Cook for 2 hours, then add the mushrooms and any water if necessary. Return the lid. Continue to cook for a further 1 hour or until the cheeks are meltingly tender.
Serve with a serving suggestion as below.
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