Shared T-bone on mushroom sauce

This is a variation on one of my favourite meals, steak with an easy mushroom and onion sauce. A dash of dark soy sauce adds extra umami.

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 large T-bone steak (850 g – 1 kg)
• 20 g butter
• 6 sprigs thyme
• finely chopped parsley, to serve

Mushroom sauce

• 50 g butter
• ½ small onion, finely chopped
• 1 garlic clove, finely chopped
• 400 g button mushrooms, sliced
• 125 ml (½ cup) white wine
• 1 tbsp brandy or vermouth
• 250 ml (1 cup) beef stock
• 150 ml thickened cream
• salt and black pepper, to season
• 1 tsp dark soy sauce
• ½ tsp white wine vinegar

Resting time: 5 minutes

Instructions

1. For the mushroom sauce, heat a large frying pan over medium heat. Add the butter, onion and garlic and cook for 2 minutes or until fragrant but not browned. Add the mushrooms and cook for 10 minutes or until well-browned. The mushrooms will initially absorb the oil, but they will release it after they’re cooked through so don’t be tempted to add extra.
2. Add the white wine, brandy and beef stock and cook for about 10 minutes or until reduced by half. Add the cream and simmer for 5 minutes or until reduced to a sauce the consistency of thin cream.
3. Meanwhile, for the steak, heat a heavy-based frying pan over high heat. Season the T-bone with salt and black pepper and cook for 4 - 5 minutes on each side or until cooked to your liking. When the steaks have about 2 minutes to go, add the butter and thyme to the pan and baste the steaks with the butter. Rest the steaks in a warm place for about 5 minutes. Just before serving, return the frying pan to the heat and fry the steak just for 20 seconds on each side to rewarm it.
4. Stir any resting juices into the sauce, then stir in the soy sauce and vinegar and season to taste.  
5. To serve, pour the sauce onto a serving plate. Slice the steak and serve on top of the sauce, then scatter with parsley.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.