I love the blend of flavours from fresh mushrooms and thyme served over fried or BBQ steak. This is such an easy meal to create and I always get rave reviews from friends and family for the combination of yummy flavours. Best served with a good NZ Merlot or Cab Sauv.
Ingredients
| 350 g | Beef medallions (Main) |
| 1 Tbsp | Extra virgin olive oil |
| ¼ tsp | Salt |
| ¼ tsp | Pepper |
Mushroom Sauce with Thyme
| 200 g | Swiss brown mushrooms, chopped |
| 2 tsp | Chopped thyme, chopped |
| 2 Tbsp | Cream |
| ¼ tsp | Salt, to taste |
Directions
- Season the beef medallions with extra virgin olive oil, and freshly ground salt and pepper. Drizzle the oil over the meat and rub in the salt and pepper. Let it stand for 30 minutes or more, and leave it at room temperature so the meat is nice and relaxed. A cheeky glass of wine for Chef to enjoy is a good measure of time for this step.
- Prepare the mushrooms while the meat rests - pan fry in butter over a medium-low heat. The mushrooms should sweat and start to caramelise. Add the fresh thyme and stir through. Season with salt and pepper to taste. Leave on a very low heat while the medallions cook.
- BBQ or pan fry the medallions for about 4 minutes each side for medium-rare. I use the "poke test" - give the meat a bit of a nudge and if it's too wobbly let it cook a little longer. Not too much though because it will cook more when you take it off the heat and while it rests before serving. If you're pan-frying, use a really good pan that can handle the heat. I really like cooking with Stonedine because the pan holds the heat so well and I don't have to add any oil or butter to stop the meat from sticking. It also gives a really good crispy edge to the meat as you would have on the BBQ. It's important with the medallions to have the right heat and time on the hot plate because they are nice thick cuts.
- Once the steak is cooked to your preference, take it off the heat and let it rest on a plate while the mushroom sauce is finished cooking. Cover the meat with tin foil to keep it warm.
- Heat the mushrooms and when they reach medium heat add the cream. I really like Philadelphia Cream for Cooking in this dish. It's easy to work with and very versatile. Dollop a couple of tablespoons - more if you like lots of sauce. Season with some salt and pepper and check it's warm ready for serving. The caramelised mushrooms make a great taste and texture combination here and blend nicely with the cream.
- Serve the medallions with some fresh asparagus and beans. Fresh Plumato tomatoes pan-fried in a little butter are also great on the side. Smother the medallions with the mushroom sauce and garnish with fresh thyme. Complete it with another glass of Merlot or two. Enjoy!