Fast Recipes

T-bones with roast mushrooms, red wine and rosemary

A winter warmer featuring a classic combination: steak and red wine.

By Emma Knowles
  • Serves 4
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T-bones with roast mushrooms, red wine and rosemary


  • 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


  • 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.