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.
- 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
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.
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.
Bring the steaks up to room temperature.
Pre heat the oven to 200C for the mushrooms. Top them with a few breadcrumbs or chopped nuts if you like.
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….
Rub the steaks with oil and season lightly. Heat a cast iron pan or griddle until it is smoking hot.
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.
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.