Luca Heath's Midlands Mushroom and Steak Recipe
Luca Heath's Midlands Mushroom and Steak / Photo by Kathy Pitout Photography
“Luca’s Midlands Mushroom and Steak is comfort food at its finest. Earthy mushrooms pair beautifully with juicy steak and crisp baked potatoes. A hearty recipe that’s a true classic and perfect for a sharing platter.”
Luca Heath's Midlands Mushroom and Steak Recipe
Yields: 1 steak dish serving 3 people
INGREDIENTS FOR SAUCE
200g Salted butter
1 punnet of mushrooms [250g]
1 tsp [Oryx] salt
1 tsp Black Pepper
50g all- purpose Champagne Vallery Flour
1 clove Garlic [4g]
500ml Millac Gold full cream
INGREDIENTS FOR POTATOES
3 Large Potatoes, [500g]
200g Garlic Butter
1 tsp Oryx Salt
1 tsp Oryx Pepper
INGREDIENTS FOR STEAK
3 Medium Sirloin Steaks [about 230g each]
300g Butter, salted
½ Garlic Clove [2g]
12 sprigs - Thyme [20g]
1 tsp Oryx Salt
1 tsp Oryx Pepper
METHOD
Sauté the mushrooms in the butter, season.
Add flour and garlic and cook off.
Mix in the cream and get to the correct consistency and set aside.
Preheat your oven to 180°c poke holes in the potatoes with a knife.
Bake inside oven for about 50 to 40 minutes or until cooked.
Serve with salt, pepper and butter
Pan sear the steaks to golden brown and crisp on the edges by getting a pan very hot, add butter-garlic, thyme, and sear meat for 3 minutes per side. Season generously. Don’t overload the pan. Leave to rest on a wooden board for 3mins after cooking.
Serve the buttered baked potatoes, with the rested steak and sauce.
Story behind the dish:
“I love this dish because it's a favourite that my family and I make when we are on holiday. We all work together to perfect the meal. It is simple to make, and it is super flavoursome. Another reason for sharing it is because it was a recipe from my Grandpa (My dad's dad), who passed away two years ago in New Zealand. This was his favorite dish.” - Luca Heath