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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