TASTE

Sim­ply steak

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

t- bone steak with thyme and gar­lic but­ter

60g un­salted but­ter 2 ta­ble­spoons ex­tra vir­gin olive oil 1 x 850g t- bone ( 2.5cm- thick), trimmed and at room tem­per­a­ture sea salt and cracked black pep­per 6 sprigs thyme 6 cloves gar­lic, un­peeled Heat the but­ter and oil in a large fry­ing pan over high heat for 1– 2 min­utes or un­til the but­ter starts to foam. Sprin­kle the steak with salt and pep­per. Add the thyme, gar­lic and steak to the pan and cook for 4– 5 min­utes each side, spoon­ing the but­ter over the steak, for medium- rare or un­til cooked to your lik­ing. Driz­zle the steak with the but­ter to serve. Serves two.

eye fi llet steak with ale jus

2 slices pro­sciutto 2 ta­ble­spoons caramelised onion rel­ish 2 x 200g cen­tre- cut eye fi llet steaks, trimmed and at room tem­per­a­ture ex­tra vir­gin olive oil, for brush­ing ale jus 2 cloves gar­lic, crushed 1 ta­ble­spoon tomato paste ¼ cup ( 85g) caramelised onion rel­ish 1 sprig rose­mary 330ml dark ale 1 cup ( 250ml) beef con­sommé+ sea salt and cracked black pep­per To make the ale jus, heat a saucepan over medium heat. Add the gar­lic, paste and rel­ish and cook, stir­ring, for one minute. Add the rose­mary, ale, con­sommé, salt and pep­per and cook for 25– 30 min­utes or un­til re­duced by half. Strain, set aside and keep warm. Pre­heat oven to 200° C. Spread each slice of pro­sciutto with rel­ish and wrap them around the steaks, se­cur­ing with kitchen string. Sprin­kle with salt and pep­per and brush with oil. Heat a large oven­proof fry­ing pan over medium heat. Cook the steaks for two min­utes each side. Trans­fer to the oven and cook for fi ve min­utes for medium- rare or un­til cooked to your lik­ing. Cover with foil and al­low to rest for three min­utes. Spoon over the ale jus to serve. Serves two.

scotch fi llet steak with sage salt, mush­rooms and bur­rata

2 ta­ble­spoons ex­tra vir­gin olive oil, plus ex­tra, for brush­ing ¼ cup sage leaves 60g un­salted but­ter 400g Por­to­bello mush­rooms, sliced sea salt and cracked black pep­per 2 x 250g scotch fi llets, trimmed and at room tem­per­a­ture 1 x 250g bur­rata or buff alo moz­zarella, torn+

sage salt ½ bunch sage leaves, roughly chopped 1 ta­ble­spoon sea salt fl akes

To make the sage salt, place the sage and salt in a food pro­ces­sor and process un­til com­bined. Set aside. Heat the oil in a large fry­ing pan over high heat. Add the sage leaves and cook for one minute or un­til crisp. Drain on ab­sorbent pa­per. Add the but­ter, mush­room, salt and pep­per to the pan and cook, stir­ring oc­ca­sion­ally, for 4– 6 min­utes or un­til golden. Set aside and keep warm. Brush the steaks with oil and sprin­kle with pep­per. Heat a non- stick fry­ing pan over high heat. Cook the steaks for 2– 3 min­utes each side for medi­um­rare or un­til cooked to your lik­ing. Top with the bur­rata, mush­room, crispy sage and sage salt to serve. Serves two.

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