Serves two
4 portobello mushrooms
2 sticks rosemary, stripped, leaves chopped
3 cloves garlic, peeled and finely sliced
2 x 220g beef scotch steaks, patted dry
1 tbsp sea salt flakes (smoked salt is excellent in this recipe)
1/2 tbsp freshly milled pepper
2 onions, peeled and cut into rings
2 cups buttermilk
2 cups plain flour
1/4
cup olive oil
Oil for deep-frying
1 Preheat oven to 180C. Line a baking tin with foil. In a mixing bowl, toss the olive oil, mushrooms, rosemary and garlic together. Spread out the mushrooms and cook for 14 minutes, turning after seven minutes.
2 Meanwhile, heat a non-stick frying pan, season your steaks, add a little oil and fry steaks to your liking (use the guide in the story below to judge your cooking degree).
3 Remove from the frying pan and rest for half the amount of cooking time on a cooling rack - do not cover with foil.
4 Heat a deep-fryer or wok with high-heat oil to 180C. Place the flour and buttermilk in separate mixing bowls. Dredge the onion rings in flour, then buttermilk, then flour again.
5 Deep-fry until golden, drain on absorbent paper and season with sea salt. Place the steaks on a wooden board and serve with the mushrooms and onion frites.
