Ingredients

The following ingredients have 4 Servings
  • 20g dried porcini mushrooms
  • 800g beef flank steak, at room temperature
  • 100ml extra virgin olive oil
  • 60g butter
  • 300g mixed wild mushrooms, trimmed and sliced
  • 2 garlic cloves, crushed
  • 2 shallots, thinly sliced
  • 3 tsp paprika
  • ¼ cup (60ml) brandy or ½ cup (125ml) white wine
  • ½ cup (125ml) sour cream
  • 1 tbs wholegrain mustard
  • 1 tbs Worcestershire sauce
  • ½ cup flat-leaf parsley leaves, chopped

Instruction

  • Soak porcini in 1 cup (250ml) boiling water for 10 minutes. Drain, reserving liquid, and finely chop porcini
  • Heat a grill pan or barbecue to high. Brush steak with 1 tbs oil and season well with salt flakes and black pepper. Fry steak, turning every 3 minutes, for 10-12 minutes for medium rare or until cooked to your liking. Rest loosely covered with foil.
  • Heat a frying pan to medium heat. Add 2 tbs oil and half the butter. When butter foams, add wild mushroom and garlic and cook for 2 minutes or until tender. Place in a bowl and cover with foil to keep warm. Add remaining 2 tbs oil and remaining butter to pan. When butter foams, add porcini and shallot and cook, stirring often, for 5 minutes or until soft. Add paprika, cook for a minute, then add brandy and simmer to reduce by half. Stir in sour cream, reserved porcini liquid, mustard and Worcestershire sauce, season and boil for 1-2 minutes. Remove from heat and add steak resting juices.
  • Thickly slice steak and serve on stroganoff sauce topped with, mushrooms and parsley.