
A huge, heavy meal on St Valentines is unadvisable. And you are at home, not in a restaurant so do keep it simple. These Hereford steaks are tasty and tender, and not so gigantic that you will be dozing off before dessert. The mushrooms are a lighter alternative to the usual accompanying fried carbs, and can be prepped ahead.
Ingredients
- 2 Irish Hereford steaks (Ardkeen Butchers will be happy to cut to required size)
- 2 large Breakfast Mushrooms
- 300g Button Mushrooms chopped finely
- A sprig of thyme
- 1 Garlic Clove chopped very finely
- Beef Dripping or Butter for frying
- Salt and Pepper
- Abernethy Smoked Butter
- Salad Leaves, Scallions and Fresh Herbs for garnish
Method
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Heat the butter or the dripping in the pan and soften the garlic without browning r it will become bitter. Fry the big mushrooms for a couple of minutes each side to start off their cooking. Remove from the pan, add the chopped mushrooms and the thyme and fry for 3 minutes or so until they are quite soft and reduced. Season well.
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Fill the big mushrooms with the cooked mushrooms, put them onto a baking tray lined with foil and set aside until you are ready to cook the steaks.
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Bring the steaks up to room temperature.
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Pre heat the oven to 200C for the mushrooms. Top them with a few breadcrumbs or chopped nuts if you like.
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Pop the mushrooms into the hot oven before you start on the steaks. Make sure the table is set, the wine is poured, the plates are warm….
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Rub the steaks with oil and season lightly. Heat a cast iron pan or griddle until it is smoking hot.
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Cook the steaks to your liking, take them off the heat, put on a warmed plate and let them rest for a good 5 minutes with some butter on top.
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Put the steaks on the warmed serving plates a mushroom each and some leaves. Garnish with a few fresh herbs and scallions, season again if needed and pour any of the meat & butter juices from the resting plate over the steaks. Serve immediately.
Photography by Marta Miklinska. Food Styling by Trish Deseine.