Steak and Mushrooms
Steak and Mushrooms Image Toby Peet Styled Jane Frosh for AEG
This timeless combination of perfectly tender, melt-in-your mouth steak and juicy mushrooms is great for any night of the week. Getting there can be fraught. Buy the best steak you can afford. I know it’s out of ‘fashion’ (amongst my peers anyway) to enjoy fillet steak. I do. For some reason, what used to be the most expensive cut, is now a reasonable value buy from the supermarket. You know what else? I like it cooked to medium. Judge me or run at me.
A few tips to lift your steak game
Cut: Other than fillet, try ‘butcher cuts’ like flank or hanger, or a Scotch fillet or a well-aged tenderloin are great options. Try to support a quality butcher because they will be able to recommend the best cut, age and breed to suit you.
Steak temperature: Always cook meat from room temperature because it will allow the steak to cook more evenly and quickly. Take the steak out of the fridge 1-2 hours prior to cooking for the optimal frying temperature. There are many ‘techniques’ for judging the internal cooking temperature of meat. I rely on one. The digital thermometer.
Rare 60c
Medium Rare 60-65c
Medium 70c
after that any sign of pink will elicit cries of "of oh my god it’s still alive”
Seasoning: With most home cooks under-seasoning their food, a ratio of 2 grams of salt per kilo of steak should be used as a guide (use an accurate digital scale to weigh the salt). Soft flaked salt is best as it has an inherent sweetness, whereas fine cooking salt is too aggressive. It’s also important to always season before cooking, keeping aside a third of the total amount to use for seasoning during and after cooking. For me, a good grind of fresh black pepper is the only other thing required.
Pan temperature: The thinner the steak, the hotter the pan and vice versa. It is a balancing act between the caramelisation of the protein on the exterior to develop maximum flavour, and perfect doneness on the interior. Start with a high heat so the steak can sear, form a nice golden crust and start to caramelise. I prefer to cook my steak on the presentation side for around two thirds of the total cooking time and then flip it over once to finish cooking. Cooking on one side allows a lovely caramelisation and also allows you to see what is happening to the meat as the heat gradually rises through the steak. Don’t be a flipper!!
Resting time: Always rest your steak for approximately the same amount of time it was cooked to let the fibres relax and the juices spread. Slice it across the grain to render a tender chew.
Added flavour: Brush the steak lightly with olive oil instead of putting the oil in a pan, as it also helps your seasoning stick. Season with freshly ground black pepper in addition to soft flaked salt. If you like the flavour of butter with your steak, brown it first with oil then finish with a good amount of butter towards the end. Spoon the foaming butter over the steak to stop it burning and to allow the butter to cook the steak evenly and impart its flavour.
4x 180 gm fillet steaks
400 gms mixed mushrooms - shiitake, Swiss brown, oyster
200 gms baby spinach
2 cloves garlic chopped finely
Spring of fresh thyme
1 tsp salt flakes
1 tsp freshly ground black pepper
20gms butter
20mls sesame oil
1 tsp dijon mustard
Method
Steak
Brush the steaks with sesame oil (I love it for the flavour) or use olive oil cooking spray
Season steaks liberally with salt and pepper.
Heat your pan according to my previous tips and the cut of your steak. Once the steak is cooked to your liking, place into a low oven at 50°C to rest and stay warm while you prepare the accompaniments.
Mushrooms
Cut the mushrooms into large even sized pieces.
Add the remaining sesame oil and butter.
Add the garlic and cook until just golden
Add the mushrooms.
Season with salt and pepper.
Add the sprig of thyme.
Sauté until golden.
Add the spinach and fry until it just wilts.
add the mustard and toss through
To Serve
Place the steak on four warmed plates. Spoon over the mushrooms and any pan juices