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Ok so this may seem like a lot – But we promise you it is so easy! If you just want the recipe to print off or refer to – Pop over to our recipe catalogue here.

These are step by step instruction with explanations, and for much of the process you can set and forget and come back later. This is a restaurant quality meal that you would pay big dollars for in most establishments – But here we show you how to make it home for a fraction of the cost and you can keep the reduction & chimichurri to use for weeks!

Think amazingly tender steak, the crunch of gilled broccolini a rich velvety mushroom sauce the Chimichurri to cut through and fluffy potatoes to mop it all up – Doesn’t get any better!

As with all things – start with quality ingredients – And you won’t find any better than Budd’s Grass Fed Eye Fillet – We love it literally!

So here we are making it for 2 – Obviously adjust accordingly for more – But you will have heaps of the sauces left over which can use to jazz up midweek meals. If you just want the recipe and not the ramn;e – Pop over to our recipes and you will find it there otherwise read on…

You will need:

2 x Budd’s Grass Fed Eye Fillet Steaks (at room temperature when cooking)
Salt & Pepper
Olive oil

The mushroom sauce

Roasted Mushrooms:
400g button or small cup mushrooms – keep them whole
2 tablespoons melted butter
2 tablespoons olive oil
4 sprigs of thyme – strip the leaves
Salt and pepper to taste

Reduction:
250ml quality beef stock
1 litre quality chicken stock
500ml red wine
1 brown onion chopped
3 garlic cloves sliced
1 carrot chopped
1 celery stay chopped
2 sprigs of rosemary
2 by leaves
6 sprigs of thyme
2 tablespoons olive oil
Salt & pepper
1 or 2 tablespoons of thickened cream

Chimichurri

1 cup flat leaf parsley chopped
1 tbs dried orgegano leaves
4 garlic cloves crushed
1 red chilli deseeded and finely chopped
1/4 cup red wine vinegar
1/2 cup EV olive oil
Salt & pepper to taste

To serve

Bunch of broccolini
8 baby (chat) potatoes boiled and cooled – Make sure they are cooed through but now falling apart.
Chopped rosemary leave (a coupe of tablespoons)
Salt & pepper to taste

So start with the sauces – You can do this reasonably quickly (about an hour) however if you have the time the longer the simmer the better the sauce! If you can allow it to cook down for 3 – 4 hours on a low heat you’ll end up with a more flavourful sauce – But the quick version is really good as well! You can do this well ahead of time, keep it in the fridge and reheat when you are ready.

Heat a large saucepan over a medium heat and add the olive oil, add the onion, celery & carrot and cook for 5 – 8 minutes or until the onion is cooked through – Careful not to burn anything the taste will carry through the sauce – Low and slow is the go! Add the garlic and cook for another 2 minutes then turn up the heat to high. When the pan has come up to a high heat add the wine allow is to boil for a couple of minutes to cook the alcohol off and then reduce the heat and allow to simmer until there wine is reduced by half.

Increase the heat to full and add the stocks and herbs – Bring to the boil then reduce the heat to very low (if you have time to simmer for 3 – 4 hours) or medium low if you don’t have that much time! The higher the heat the faster it will reduce – But as we said above the longer the better is you have the time!

You want to end up with the liquid reduced to around 1/4 of its original volume once the stock is added – So when you get to this point turn off the heat and cover until you are ready to cook the steak. Leave everything in the pan while it sits to keep giving the sauce flavour – You will strain it off later.

While your reduction is simmering make the Chimichurri – Simply add all ingredients (other than salt & pepper) to a jar large enough to hold everything. Put the lid on tightly and shake well for a couple of minutes then add slat and pepper to taste and chew for flavours – If may need little more red wine vinegar – It should be tangy and slightly spicy. Set aside – Again this can be done well ahead of time – In fact the flavours are better when they are made a day or 2 in advance. If you do this keep it in the fridge, but take it out a few hours before you cook.

When you are ready to cook – Around 30 minutes before you cook the steak – Turn your oven on to 200C – Place the mushrooms in a bowl and toast with the melted butter, olive oil; salt, per and thyme – Transfer to a an oven pan lines with a sheet of baking paper and roast for 30 minutes. Don’t disturb or shake them – Let them roast in peace! When they are golden and toasty remove them from the oven and allow to rest in the pan. Leave the oven on low to keep things warm if you need to.

Now strain the reduction and return the liquid to a smaller pan over a very low heat.

Bring a saucepan of well seasoned water to the boil for the broccolini (or boil a kettle and add to the pan) Cook the broccolini for 2 minutes, strain and run under cold water to stop the cooking process.

Heat a BBQ grill or griddle pan to a high heat season the steak well with the salt on both sides – These are thick cut so they need quite a lot of salt – Leave the pepper for now we will add that later while they cook so it doesn’t burn. Drizzle the steak with oil and place on the grill. Depending on your grill, hooded BBQ or pan – Cooking time will vary. We cooked them medium rare – So that was around 4 minutes on the presentation side and 2 minutes on the other with 4 minutes resting (at least). When you turn the steak add the pepper at that point – then just before you remove the steak add it to the other side and sear quickly then remove to roast loosely covered with foil.

While the steak is resting press the potatoes flat with the pam of your hand and toes in the oil, salt, pepper and rosemary leaves. Place them on the BBQ grill or griddle pan and cook on both sides until bar marks appear and they are nice and crispy.

While your potatoes are cooking toss the brocolini on the grill until charred on both sides. Remove the potatoes and broccolini to an oven pan and put them back. In the oven to keep warm.

Now time to bring it all together – Add the steak resting juices to the reduction and turn up the heat to high. Allow the reduction to boil and reduce – It will thicken as it does. While this is happening drain the mushrooms of any oil and drop them in the reductions – The reduction will change a little wth the moisture of the mushrooms but don’t panic – Keep it at a high temperature and it will all come back together. Taste the reduction is it is too salty or staring add a little of the cream until you are happy. You may not need to do this, but it’s there if you need to. Likewise if the section splits – You can bring it back together by adding a little cream.

Once you are happy with the consistency and taste – Remove from the heat.

To plate up – Take a plate or as we did here a large bowl and add 4 potatoes as a begs then the broccolini crossed over each other – we used 2 per person and the steak on top. Drizzle a few table spoons of the mushrooms/reduction making sure everyone gets some mushrooms and finally shake the chimichurri jar well and drizzle 2 tablespoons over the steak and around the plate/bowl in a circular motion.

And jobs done – Tuck in!

Note: Keep any unused reduction in a sealed container in the fridge – When you next wart to use it heat it in a small pan over a low heat, It turns a mid week quick meal into something yummo!

 

 

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