Cape Grim Beef with Mushroom Ragout

Ingredients

  • 4 rib steaks
  • 30 g butter
  • 500 g mixed mishrooms, sliced
  • 300 ml carton thickened cream
  • potatoes and green beans to serve

Directions

1. Brush each steak lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat.

2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

3. While steaks are cooking, add the butter and mushrooms to a frying pan and cook until softened. Add cream and simmer until reduced and thickened. Season with salt and pepper.

4. Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving.

5. Serve steaks with a spoonful of mushroom ragout, boiled potatoes and steamed green beans.

Tips

Use a mix of mushrooms such as Swiss brown, button, oyster, enoki and shiitake.

You can also barbecue the steaks for this recipe, use either the char-grill plate or flat-plate. They can also be pan-fried or grilled.

Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.



This recipe uses Cape Grim Beef

Cape Grim Tasmanian Natural Beef is supplied by a key group of close to 800 beef farmers, all based in the north west of Tasmania. They are required to meet stringent quality and processing standards set by Meat Standards Australia and supply meat exclusively to us.

Their farms are located in the highest rainfall areas of Tasmania, delivering the highest and most consistent fodder growth available. The use of hormones, genetically modified organisims (GMOs) and antibiotics are not permitted in Tasmanian beef farming, creating the most tender beef on the market today.

Beef that carries the Cape Grim label is consistently in the top 4 of 18 MSA grades. Cape Grim beef is guaranteed to be tender and of the highest eating quality, a true Tasmanian taste sensation.
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