Beef sirloin with mushroom ragout

Beef with mushroom ragout

 

Serves: 4

Preparation time: 15 minutes
Cooking time: 8 minutes

Ingredients

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

Method

  1. Brush each steak lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
  2. 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.
  3. While steaks are cooking, add the butter and mushrooms to a frying pan and cook until softened. Add cream and simmer until reduced and thickened. Season with salt and pepper.
  4. 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.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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I bought a Cape Grim Sirloin after watching Ask the Butcher. The butcher was Dawson Road Butchery and he cut it up for into 8 steaks, it was the most beautiful steak I have ever eaten, thank you for your wonderful product!

Suzie, Wandal, QLD

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