Peppered Mushroom Steak
Ever since I could remember I’ve always had my steak well done. Each person has their preference as to how they like their meat to be cooked, however I’ve recently realised that medium-rare or medium-well meat isn’t as terrifying as people think it is.
We have this misconception about steak that we have to cover it up with sauces and spices and cook it until it’s basically dried out. I developed this recipe after watching an episode of master chef Australia where George prepared a mouth-watering steak fillet that he served up with a vinaigrette and potato dauphines. I loved the concept, simple ingredients that don’t interfere too much with the integrity of the meat.
I served this dish to friends that I had over this week for dinner, at first they doubted me when I said that I was “letting my meat rest”, as this isn’t a common phrase used in an Indian household. But greater nervousness arose when I cut into the fillet and a slight pinky hue peeped out from inside. Our guests were a little wary at first but once they tasted it they were asking for more.
- 1 fillet steak, ask your butcher to keep it whole don’t slice it.
- 1 tsp. black pepper
- ½ tsp. white pepper
- 1 tsp. salt
- 2 tsp. crushed garlic
- 1 ½ tsp. crushed green chilli
- 1l4 tsp. aromat
- 1 tsp. ground cumin
- Glug of olive oil
- 1 tbsp. lemon juice
- 2 tbsp. of sugar
- 2 whole chilies
- 500g mushrooms (sliced)
- 250 ml fresh cream
- ½ tsp. crushed green chilli
- ½ tsp. crushed garlic
- Preheat your oven to 200ᵒ fan forced ( bake)
- Marinate the steak in the olive oil, lemon juice and all the spices except for the sugar. Make sure you get a good coat around the entire fillet
- After the steak is well coated, drizzle over the sugar on all sides of the steak
- Leave to marinade over night.
- When preparing your steak heat up a cast iron skillet to a high temperature and then sear your steak on all sides don’t add the remaining marinade yet.
- Once you have a lovely brown coat on your meat add the remaining marinade and then cover your steak and pop it onto the oven for 15 to 20 minutes or longer if you’re not into pink (ideally you’re looking at a temperature of between 65ᵒ to 69ᵒ for a medium to medium well)
- Remove the steak from the oven cover with foil and rest for about 10 minutes
- In the same pan that the steak was cooked in add your sliced mushrooms, chilli and garlic and let it cook until the water has burned out
- At this stage add your cream to the mushrooms, season with extra salt and pepper if necessary
- Allow the mixture to simmer until the cream has reduced and you’re left with a thick and creamy sauce.
Serve with a baked potato, sweet potato, a salad or even try your hand at the pommes dauphine. The flavour of a medium-well steak is phenomenal, it’s succulent and moist. Pour your sauce over or have it on the side, either way you’re going to come back for more.
Please note that all ovens are different and that cooking and baking times vary in different locations therefore you’ll have to judge for yourself as to whether or not your food is done to your liking!