Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.

Brent Farrell

Brents Restaurant

Cape GrimBeef sirloin with mushroom ragout

Serves: 4

Preparation time: 15 minutes
Cooking time: 8 minutes

Ingredients

Blue Triangle 4 Cape Grim sirloin steaks
30 g butter
500 g mixed mushrooms, sliced
300 ml carton thickened cream
potatoes and green beans to serve

Method

Brush each sirloin steak lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
While steaks are cooking, add the butter and mushrooms to a frypan and cook until softened. Add cream and simmer until reduced and thickened. Season with salt and pepper.
Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving.

Serve steaks with a spoonful of mushroom ragout, boiled potatoes and steamed green beans.

Tips

Use a mix of mushrooms such as Swiss brown, button, oyster, enoki and shiitake.

You can also barbecue the steaks for this recipe, use either the char-grill plate or flat-plate. They can also be pan-fried or grilled.

Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.