MEAT RECIPE
Striploin with Mushrooms in White Wine Sauce
I had the pleasure of going to Tasmania and exploring the Cape Grim family farm, and seeing first-hand where these incredible steaks come from. The family takes an all-natural approach, and their products have no added hormones. And let me tell you - the quality and care really come out in the flavour! I had such a good time seeing the farm, and meeting the family, and we had a great afternoon together making a little feast overlooking Tasman city.
Ingredients
36 oz striploin steaks
Mushrooms in white wine sauce:
2 tablespoons butter
120g shallot, finely chopped
3 garlic cloves, minced
300g mushrooms, sliced
sea salt and freshly ground black pepper
cayenne pepper, to season
½ cup dry white wine
½ cup vegetable broth
½ cup heavy cream
¼ cup grated parmesan
chopped chives or scallions (spring onions), to garnish (optional)
Equipment:
Fire pit, grill plate
- Serves 6 -
HOW TO MAKE IT
Light your fire and let it burn down for about 1 hour or until you obtain a medium heat. Place a grill grate about 12 in (30 cm) above the coals.
To make the mushrooms in white wine sauce, melt the butter in a non-stick skillet over medium – high heat. Add the shallot and garlic and sauté until translucent, then add the mushroom, season with salt, black pepper and cayenne pepper and cook until the mushroom has reduced in size and is golden brown.
Next, add the wine and cook until the liquid has reduced by half, then add the vegetable broth and reduce the heat to medium. Simmer for 3 – 5 minutes, until the liquid in the pan has reduced by half again.
Add the heavy cream and parmesan and continue to cook, stirring occasionally, for 3 – 5 minutes, until the sauce is thick but still pourable. Remove from the heat and keep warm.
To cook the striploin steaks, place on grill plate and cook until medium rare.
Spoon the warm sauce over the steaks and garnish with chopped chives or scallions (if
using).
If you’d like to get some of this produce, you can get it in the USA through Herd & Grace.