This Sunday I’m down in Christchurch for the food show which is pretty cool! Expecting it to be very chilly. Today I’m getting ahead of time and want to discuss a very important day. Father’s day which is coming up on Sunday the 4th of September.
This recipe is for a great little steak and mushroom number which if supervised by an adult should be easily done.
Over to you kids!
- 6 x beef steaks
- 400gm button mushrooms, cut into 1/4 and sauteed
- 500gm baby potatoes
- Fresh rosemary and thyme
- 4 cloves garlic, crushed
- 150ml cream
- 2 egg yolks
- 1 tbsp dijon mustard
- 2 tbsp grapeseed oil
1 pkt watercress
flaky salt and cracked pepper
Preheat the oven to 180*c.
Season the steaks with a good amount of salt and pepper. Either cook the steaks in a hot frying pan or place them on a BBQ. Cook to required wellness, I would go Medium rear.
Slice the potatoes into thick slices and place them onto a paper-lined baking tray. Drizzle with a little oil, fresh rosemary, thyme, garlic, salt and pepper. Cook in the oven until tender.
Quarter the mushrooms and saute in a little oil. Season with salt and pepper. Leave to cool in a sieve so that some of the juices can drain.
Once the potatoes have cooked, remove them and then turn the oven grill.
Beat the cream until soft peaks form. Add the egg yolks, mustard and ½ tsp salt. Fold the drained mushrooms through the cream mix and spoon them onto the top of the steak. Put this under the hot grill for about 3-4 minutes.
Slice the piece of steak and serve with the potatoes and maybe some roasted onions and fresh watercress.