T-bones with roast mushrooms, red wine and rosemary

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.