There really is no other word to describe our beef steaks other than spectacular. They are plump and tender and really juicy. With this recipe, they get a perfect crispy seared crust with a lightly sweet and savoury mushroom sauce draped over top.
1.Preheat oven to 220°. Heat oil in a medium heavy oven-proof frying pan. Meanwhile, sprinkle steaks with kosher salt and pepper. When oil shimmers, add steaks, and cook until the bottom is deeply browned, about 5 minutes. Turn steaks over, insert remote oven-proof inta-read thermometer into the center of one steak (if using) and transfer the pan to the oven. Roast until the steaks are 55° celsius for medium-rare 8 to 11 minutes. Transfer steaks to a plate and tent with foil to keep warm.
2.Place a frying pan over medium- high heat. Use caution the handle will be hot!! Add shallot and thyme to the pan, and cook, stirring until the shallot is browned, about 30 seconds. Add vermouth and let simmer until almost reduced by one half. Stir the cornstarch into the broth and add to the pan. Bring to a simmer, stirring. Cook until slightly thickened and reduced to about half. Remove from the heat.
3.Meanwhile while steaks roast, heat olive oil in a large pan over medium-high heat. Add green onions, mushrooms and salt, and cook, stirring occasionally until the mushrooms are browning and the juices evaporate, 6 to 8 minutes. Stir in green onions and tarragon and remove from the heat.
4.Serve steaks with the mouth watering vermouth sauce and mushrooms.
2 x fillet steaks
1 tbsp extra-virgin olive oil
½ tbsp each kosher salt and freshly ground pepper
1 large shallot, minced
½ tbsp chopped fresh thyme
120ml sweet vermouth
180ml reduced-sodium chicken or beef broth
½ tbsp corn starch
2 tbsp extra-virgin olive oil
2 sliced green onions, white and green parts separated
200g sliced mixed mushrooms, wild, shiitake and/or white