Frying Steak with an exotic mushroom selection, roasted garlic, thyme, capers, raw diced shallot and burnt butter sauce

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27145080_2026807444229840_364010732_o27140439_2026807460896505_901109335_o27144859_2026807470896504_2482860_o27329390_2026807474229837_316975642_o27267237_2026807564229828_1976159626_o27267941_2026807530896498_1248493087_o27144504_2026807574229827_1252377009_oIngredients:

  • 2 free range frying steaks
  • 400 grams of exotic mushrooms
  • 2 bulbs of garlic
  • ¼ bunch of scented thyme
  • 25 grams of capers
  • 50 grams softened butter (for finishing off the steak and the burnt butter sauce)
  • 15 grams of raw diced shallot
  • A glug of olive oil
  • Freshly ground black pepper
  • Natural organic sea salt

When preparing mushrooms, especially exotic ones you have to very careful, as they are delicate; to clean them gently brush with a clean pastry brush. When preparing mushrooms you want to use a very sharp knife, and only trim the ends, as the beauty of this is dish is the simplicity and rustic-ness.

  1. To begin place a heavy based pan onto a very high heat, allow the pan to come up to temperature, you will be able to see this as it begins to gently smoke.
  2. On an artisan wooden board place your two frying steaks, hit them with a little olive oil and then season with freshly ground black pepper and sea salt, by oiling the steak before it goes into the pan you are not burning the oil which will taint the flavour.
  3. Place the steak into the frying pan away from you, allow to cook on one side for a minute as these are very lean steaks they will take no time to cook, for me to regulate the cooking of the steak I generally turn it over every minute until it has reached the desired finish which in this case is medium rare.
  4. Once the steak is nearly ready add a knob of softened butter, along with some crushed garlic cloves and a little thyme, as this will perfume the butter as it melts. Then blast the steak with the perfumed butter as this gives the steak a beautiful rich buerre noisette flavour.
  5. Remove the steak from the pan along with the thyme and garlic, lay this on the plate first and then place your steaks on top as this will help to infuse the steak whilst it rests but also add some attitude to your wonderful resting juices. Resting on a pre-warmed plate for around the same time as it took to cook, as this allows the temperature to evenly distribute through the steak, as well the allowing the steak to relax.
  6. In this time add your freshly prepared mushrooms along with a little more butter you want the mushrooms to have body so quickly sauté them to release their nutty flavour.
  7. Place onto your plate alongside your relaxed steak.
  8. To make a beautifully quick burnt butter sauce, add a little more butter to the pan, adding your capers as they will deglaze and remove all of the cooked on goodness. Then remove from the heat, add your raw shallot and pour over the steak and mushrooms.
  9. Enjoy with fresh artisan rye, roasted garlic and a glass of red.

Vampire killers… the Gent’s roasted whole bulb garlic:

  • 2 bulbs of garlic
  • 15 grams of oiled thyme
  • Pinch of sea salt
  • Freshly ground black pepper
  • A glug of olive oil
  • 20 x 20 cm tin foil
  1. Pre-heat you oven to 180 degrees.
  2. To begin these beautifully roasted alliums, carefully using a sharp paring knife pierce the outer skin as this allows the aromats to penetrate the bulb whilst it cooks.
  3. On the base of the tin foil lay your oiled thyme; place your garlic bulb on top, as this will stop the garlic from burning on the base therefore acting as a trivet.
  4. Next, season with freshly ground black pepper, sea salt and a good glug of olive oil.
  5. Roll the tin foil to make a parcel, in which your garlic will stem and cook, place onto a baking tray and cook for 45 minutes you want your garlic to be sweet and roasted. The best way to tell when the cloves are cooked to perfection; they should easily pop out of their casing.
  6. Once cooked leave in the tin foil to cool, and serve with some artisan bread

Wine and Whiskey Pairings:

Red wine– Shiraz from California or Australia as this frying steak is a very lean piece of meat, this would pair better with a win e which has less tannic, some maybe choose a merlot, Bordeaux, sauvignon or cabernet.

Whiskey – Monkey Shoulder Blended Whiskey, Rye Whiskey.

Beer and Stout pairing – 1809 Berliner Weisse, Steeped Empero’s Lemon Saison, Iron Sunrise.

N.B – To make this dish Pescatarian, pan fry some sustainable sea bass fillets as they have a beautifully meaty texture which pair so well with the buttery softness of the sauté mushrooms, a nutty yet sharp hit which is delivered via the burnt butter sauce.

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