Minute steak with preserved mushrooms

all details

A traditional minute steak gets a revamp with a variety of mushrooms.

Minute steak with preserved mushrooms.
Photo: Edwina Pickles

Ingredients

  • 3 litres water
  • 750ml white wine vinegar
  • 2 cloves garlic, lightly crushed
  • 10 sprigs thyme
  • 4 red chillies, halved lengthways
  • Peel from 1 lemon, cut into large strips
  • 750g mixed mushrooms (button, swiss brown, oyster, shimeji and king brown) cut into bite-size pieces
  • 1 cup extra virgin olive oil
  • Salt and pepper
  • 600g trimmed beef fillet, cut into four even pieces
  • 1/2 cup shaved parmesan
  • 1/2 cup mixed herb leaves
  • 4 lemon wedges

Method

Place water and vinegar in a large pot with garlic, thyme, chilli and lemon peel.

Bring to boil then reduce heat to a simmer. Simmer for 15 minutes.

Raise heat and add mushrooms.

Once it returns to the boil, leave for 5 minutes then remove from heat and pour contents into a large container to cool down.

Once cool, strain and place mushrooms in a suitable container, with lid.

Add olive oil to mushrooms, season with salt and pepper and mix well.

Can keep in refrigerator until needed for 8-10 days.

Prepare beef by placing one piece at a time between two sheets of Go-Between (or baking paper).

Using a flat-sided meat tenderiser, flatten until it is about 1cm thick.

Barbecue or grill each piece on high heat for 30 seconds each side.

Place on 4 serving plates, scatter mushrooms at room temperature on top, followed by parmesan and mixed herb leaves.

Serve with lemon wedges.

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  • Main Ingredients - Beef

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