Steak with Gourmet Mushrooms and Jus
ready in 35 min.
- 4 slices
Beef (approx. 220 g each, e. g. entrecôte)
- 4 rashers
- 2 tablespoons
- For the gravy
- ⅜ cup
- ⅞ cup
- 2 sprigs
- 1 tablespoon
Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 1.
Wrap the beef in the bacon and fasten with kitchen twine. Season with salt and ground black pepper and fry on both sides in hot oil. Transfer to an oven rack and roast for around 10 min - depending on the thickness of the meat and the desired doneness.
Deglaze the pan with the wine and add the stock and the thyme. Reduce to around half, remove from the heat, stir in the butter and season with salt and ground black pepper.
Fry the onion in hot oil and then add the mushrooms and the courgette. Season with salt, ground black pepper and coriander and continue to fry for 2-3 minutes until lightly golden.
Remove the twine from the meat and arrange on plates with the gravy and the vegetables. Serve garnished with the thyme.