T-bones with roast mushrooms, red wine and rosemary
A winter warmer featuring a classic combination: steak and red wine.
- Serves 4
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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
- 1For 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. - 2Preheat 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). - 3Meanwhile, 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.