Reverse Seared Steak with Mushroom Sauce Recipe
Fyi this cut of steak is called Wanderer Cube Roll Scotch Fillet Steak, I buy it from @flindersandco at the @southmelbournemarket. One steak weighs about 500g so this recipe is based on that. To be honest you could easily share one steak between two. Unless you’re super hungry!
Ingredients
- 2 steaks
- Olive oil
- 40 g butter
- Rosemary
- Sea salt flakes Pepper
For the mushroom sauce:
- 200 g small mushrooms sliced
- 1 shallot finely diced
- 2 garlic cloves minced
- ⅓ cup white wine
- ⅓ cup milk
- ⅓ cup chicken stock
Instructions
- Preheat oven to 180C
- Season steaks on both sides then place in the oven for 15 minutes - 17 minutes
- Bring a pan to medium/high heat with olive oil and sear the steaks for about 3 minutes or so on each side. Add butter and a sprig of rosemary and baste for the last minute of searing then remove steaks from the pan and leave aside to rest.
- Bring the pan down to medium/low heat and add the shallot and garlic and sauté for 1 minute then deglaze with the wine, scraping the pan with a wooden spoon to get all that flavour off the bottom of the pan.
- Once the wine has reduced add the mushrooms and fry for 3 - 4 minutes
- Add the flour and let that brown for 1 - 2 minutes
- Add the milk and stock and continue stirring until thickened into a nice creamy sauce, season with extra salt if needed
- Serve with mashed cauliflower (or potato) and some grilled asparagus
- Enjoy!!
Nutrition
Calories: 337kcalCarbohydrates: 3gProtein: 24gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 93mgSodium: 162mgPotassium: 391mgFiber: 0.2gSugar: 2gVitamin A: 301IUVitamin C: 1mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!