Beef Flat-Iron Steaks with Roasted Pumpkin and Porcini Mushroom Sauce

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Beef Flat-Iron Steaks with Roasted Pumpkin and Porcini Mushroom Sauce

By Nadiia Topham

Beef Flat-Iron Steaks with Roasted Pumpkin and Porcini Mushroom Sauce

Meat type: Beef
Cooking time: 31-60
Serves: 2-3
Preparation time: 20

Beef Flat-Iron Steaks with Roasted Pumpkin and Porcini Mushroom Sauce

Ingredients

1 pack Silver Fern Farms Beef Flat-Iron Steaks
20g dried porcini mushrooms
600g pumpkin, cut into small cubes
3-4 baby onions, peeled, cut into quarters
5 rashers streaky bacon, cut into thin pieces
250g baby carrots, halved lengthways
2 Tbsp olive oil
3-4 tsp butter
2 shallots, peeled, diced
3 garlic cloves, crushed
350ml lager beer
Thyme leaves, to garnish

Beef Flat-Iron Steaks with Roasted Pumpkin and Porcini Mushroom Sauce

Method

Preheat oven to 200°C.

Place pumpkin, onions, bacon and baby carrots onto a baking tray. Roast in oven for 30-35 mins.

Remove Silver Fern Farms Beef Flat-Iron Steaks from the fridge and packaging. Season well with pepper and olive oil. Allow to bloom at room temperature for 10 mins. Salt the Beef Flat-Iron Steaks just prior to cooking.

Soak porcini mushrooms in 1 cup boiling water for 10 mins. Heat a frying pan or grill plate over a medium-high heat. Fry Beef Flat-Iron Steaks for 2-3 mins each side. Remove from pan, cover and set aside to rest for 5 mins before slicing.

Heat olive oil and butter in same frying pan. Fry shallots and garlic until tender, then add porcini mushrooms, including the soaking water. Bring to the boil, then add the lager. Season to taste with salt and pepper. Simmer until liquid has reduced by half and sauce has thickened.

To serve, arrange roasted vegetables on a serving platter or individual serving plates. Top with slices of Beef Flat-Iron Steaks and drizzle liberally with mushroom sauce.
Garnish with fresh thyme leaves.