Beef Rib Eye Steaks with Mushroom Sauce

Beef Medallions with Mushroom Sauce

Ingredients

1 pack Silver Fern Farms Beef Rib Eye Steaks
2 Tbsp extra virgin olive oil
2 tsp za’atar spice mix or oregano
20g dried porcini mushrooms
1 shallot, finely diced
2 large brown mushrooms, sliced
1 cup button mushrooms, sliced
1 tsp paprika
½ tsp cinnamon
½ cup marsala, sherry or aperol
½ cup sour cream, plus extra to serve
Chives, chopped, to garnish

Beef Medallions with Mushroom Sauce

Method

Remove Silver Fern Farms Beef Rib Eye Steaks from fridge and packaging and rub with 1 Tbsp of the oil. Rub the za’atar or oregano over the meat, covering all sides. Allow the meat to bloom at room temperature for 10 mins.

Meanwhile, soak porcini mushrooms for 10 mins in hot water. Heat a large frying pan over medium heat.

Add remaining oil and fry shallot until tender. Drain porcini, discarding liquid, and chop.

Add all the mushrooms, reduce heat to low heat and cook for 15 mins, stirring occasionally.

Stir in paprika and cinnamon and season with salt and pepper.

Pour in fortified wine and allow to reduce for 5 mins. Stir in sour cream.

Meanwhile, heat a skillet, frying pan or BBQ plate over a medium-high heat. Grill the Beef Rib Eye Steaks for 3-4 mins one side. Turn and grill for a further 3-4 mins for medium-rare.

Remove Beef Rib Eye Steaks from the pan and transfer to a dish, cover loosely with foil and allow to rest for 5 mins.

For a shared dish, spread the mushroom sauce on a warm plate. Slice Beef Rib Eye Steaks across the grain and arrange on mushroom sauce.

Dollop with extra sour cream and garnish with chives.