Name: T-bones with roast mushrooms, red wine and rosemary
Yield: 4
Ingredients: 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 beef stock (1 cup); 20 gm dried mushrooms, soaked in 100ml hot water for 10 minutes; 30 gm butter, diced; 2 tsp red wine vinegar, or to taste

Ingredients

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 beef stock (1 cup)

20 gm dried mushrooms, soaked in 100ml hot water for 10 minutes

30 gm butter, diced

2 tsp red wine vinegar, or to taste

Method

Main

1.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.

2.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).

3.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.

Styling by Emma Knowles

Profile Claire Delmar