On this Friday Food Fest I have decided to share a steak recipe with you. The motivation behind this recipe… Love… The way to a man’s heart… Succulent steak, mushrooms and marvelous mustard and a not-so-secret secret ingredient…mmm, read on friends.
Meat: Preheat the oven to 220 °C. Grease a baking tray with olive oil or spray with non-stick cooking spray.
Tie string around each piece of meat so it stands upright, and holds this form. Brush the meat all over with Marmite®.
Heat a griddle pan and grill the meat over very high heat for approximately 3 minutes on each side until rare to medium.
Then place on the greased baking tray to rest.
If you want to spoil your special someone with a dinner for two, here is a recipe by Bernice van der Merwe, author of One Two Three on the Table. This tantalizing cookbook categorized according to the time it takes to prepare a meal. Whether you only have 20 minutes to prepare a quick meal or up to 40 minutes to serve up succulent steak cooked to perfection, there is a recipe for you!
This winning recipe is dedicated to my love, a dinner for two, illuminated by candle light. Thank you for all your support, patience and love.
Steak with mushroom topping
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| Photo from One Two Three on the Table |
Equipment
string
Meat
2 x 200 g rib-eye steaks or fillet pieces, or 400 g halved, each piece 3 to 5 cm thick
50 ml Marmite®
Mushroom topping
40 g butter
1 small onion, sliced
1 clove garlic, chopped
250 g brown mushrooms, thickly sliced
salt and freshly ground black pepper
15 ml wholegrain mustard
pinch of mustard powder
60 ml double-thick cream, crème fraîche or mascarpone
1 egg, beaten
Meat: Preheat the oven to 220 °C. Grease a baking tray with olive oil or spray with non-stick cooking spray.
Tie string around each piece of meat so it stands upright, and holds this form. Brush the meat all over with Marmite®.
Heat a griddle pan and grill the meat over very high heat for approximately 3 minutes on each side until rare to medium.
Then place on the greased baking tray to rest.
Mushroom topping: Heat the butter in a pan and sauté the onion and garlic for a few minutes. Stir in the mushrooms and sauté for approximately 5 minutes, or until dry. Season with the salt and pepper. Spoon the mushroom mixture into a mixing bowl and stir in the wholegrain mustard, mustard powder, double-thick cream and egg. Mix well. Spoon the filling on top of the grilled steak and place in the oven for 5 to 10 minutes, or until the mushroom topping is set.
Serve with vegetables and creamy mashed potatoes or chips.
A Mish-take
Serve your perfect steak up with roasted sweet potato wedges as the perfect alternative side.Makes 2 portions
Tip
• Not everyone likes rare meat that is still a bit bloody so decide ahead how you want the meat done. If you like the meat to be more done, grill it for another few minutes. Remember that the meat will cook further in thevery hot oven, so don’t overcook the meat at the beginning.
• Always leave the meat to stand for a few minutes before eating.
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