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By Nick Claxton-Webb, also posted in News on 30/04/20
Steak and mushrooms have an amazing synergy. Mushrooms cooked in those wonderful steak juices are just divine… If you like both, you’ll love this! Interestingly steak is slightly better priced at the moment, possibly due to the fact that pubs and restaurants are not buying any. There are also quite a few other ingredients like king oyster mushrooms popping up too, usually snaffled up by commercial kitchens, so keep your eyes open for anything interesting whilst doing your shop. If you can’t find king oyster Mushrooms any mushroom with a bit of heft would work well, such as field or portobello mushrooms.
If you want to put in a little bit of extra effort a spoonful of Romesco adds a flash of colour, acts as a sauce and packs a lot of additional flavour. You’ll want to make this ahead, you can find the recipe for this below.
2 8oz rib-rye steaks
75g chestnut mushrooms, quartered
75g oyster mushrooms, roughly torn
1 king oyster mushrooms, halved lengthways and scored
1/2 bunch of asparagus, cut into 3cm lengths
150g tenderstem broccoli
12g salted butter
1 tbsp olive oil
black pepper grinder
1 cloves of garlic, broken
1 small sprig of thyme
Thick bottomed frying pan for the steak
A medium sized sauce pan for the asparagus and broccoli, and a spare one of a similar size or larger.
A small rack over a dish to place the steaks on to rest and collect the juices – placed somewhere warm to prevent the steaks from going cold, but not so hot they over cook.
30 mins before you want to start cooking, remove your steaks from the fridge to allow them to come up to room temperature.
The key to this recipe is having everything prepared before you start to cook, as once you start cooking it all comes together nice and quickly. So make sure your veggies are prepared, your pans are on the hob ready to go and your plates are out of the cupboard, ideally placed somewhere that they will gently warm ready for serving.
These is a superbly flavoursome sauce and accompaniment. It takes a little effort but I can promise you it’s worth it. Smokey, spicy and garlicky. Classically great with fish but also great with steak, pork and amazing with charred broccoli or asparagus.
1 sterilised Kilner jar - wash well in hot soapy water. Remove the rubber seals and boil. Rinse the jars and place upside down in a preheated oven 120 degrees and allow to dry.
3 whole large red peppers
1 whole red chilli
3 cloves of garlic, husk on
1 sprig thyme
1 sprig rosemary
300ml olive oil
2 slices of stale bread, broken up
1 small handful of cherry plum tomatoes
200g ground almonds
Juice of 1 lemon
3 teaspoons of smoked paprika
Nick’s Pan roasted rib-eye steak with vegetables is a great match with our Adnams Argentinian Malbec. This is a match made in heaven as the tannins in the Malbec help soften the meat and release all the lovely flavours in the steak.