Grilled Steak with Garlic Mushroom sauce
Equipment
·
Small
fry pan
·
Chopping
board and sharp knife
·
Measuring
cup/spoons
·
Tongs
·
Serving
plate
·
Ramekin
for sauce
Ingredients
·
Rump
steak, 2 portions, needs to be trimmed of fat and silver skin
·
Mushrooms,
2, sliced
·
Garlic,
1 clove or ¼ tsp, crushed and diced finely
·
Cream,
1/8 cup (3 Tbspns)
·
Seasonings
(salt/pepper/herbs)
·
Butter
for mushrooms.
·
Oil for
frying
Method
1.
Slice up
the mushrooms and crush/dice the garlic.
2.
Heat up
the small fry pan (medium heat) and add butter.
3.
Quickly
add garlic, then mushrooms.
4.
Toss and
fry until soft.
5.
Add the
cream, reduce the heat and simmer until thick.
6.
Pour out
the sauce into a mixing bowl and keep warm. Season if required.
7.
Clean
the fry pan and reheat.
8.
Wait
until the pan is hot before adding a small amount of oil.
9.
Fry the
steak one piece at a time, waiting for the blood to come through before turning
over.
10. Test for
“degrees of doneness” before removing from pan. Poke the meat with your finger.
11. Rest the meat on a plate for 5 minutes before
serving with the sauce.
Things to remember:
·
The
steak should be at room temperature before cooking (bring out of the fridge at
least 30 minutes before cooking).
·
Trim the
steak of fat and silver skin.
·
Heat up
the pan to medium hot.
·
Add a little
oil. Grilled, not deep fried.
·
Season
the steak after cooking.
·
Flip
only once. Wait for the cooking juice to come through before flipping.
·
Cook to
correct Degrees of Doneness
1.
Blue
(very rare)
2.
Rare
3.
Medium
rare
4.
Medium
5.
Well
done
6.
Very
well done
See the pictures for a better idea. Also use the finger poke test.
Fatter steak will take longer to cook in the middle.
·
Resting the meat for 5 minutes after cooking allows
the muscle fibers to relax which means the meat is more tender and easier to
cut/chew. This should be applied to all meats after cooking.
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