T-bones with Roast Mushrooms, Red Wine and Rosemary

 

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

What you will need

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 (1 cup) beef stock

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

30 gm butter, diced

2 tsp red wine vinegar, or to taste

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