8large field mushrooms2 tbspolive oil, plus extra for drizzling2 tbspmelted butter1 tspcoarsely chopped thyme1 tspcoarsely chopped rosemary1garlic clove, finely choppedFinely grated rind of 1/2 lemon4T-bone steaks (about 250gm each), at room temperatureWilted silverbeet, to serveRed wine and mushroom sauce150 mlred wine2 thyme sprigs1rosemary sprig250 ml (1 cup)beef stock20 gmdried mushrooms, soaked in 100ml hot water for 10 minutes30 gmbutter, diced2 tspred wine vinegar, or to taste
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.
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).
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.