During my perth/pemberton trip, I just had to have steak. So here goes another variation, not too bad.
Get a good quality steak, at least 3cm. Brine for about an hour in your favorite brine recipe.
Get the pan very hot, then sear it on one side (I seared it dry coz I didn't have regular oil, only butter which would burn. Turn it over and lower heat to medium, then add generous sticks of butter and a bunch of sliced mushrooms. Let the butter melt and mushrooms cook through for a few mins. Then add a generous dollop of red white (used Pinot Noir) to cover then pan and mushrooms. Bring briefly to a boil and then lower heat to minimum (transferring to another hob if necessary). Take your time and cook your steak to done ness desired at low heat (thermometer is essential here). When done, take out steak, let it rest, then increase heat and reduce sauce. Salt and pepper to taste. Pour mushrooms and gravy over steak.
Done in a proper kitchen with proper supplies, I might have added Dijon mustard.
Anyway, tasted nice. The mushrooms were nicely crusted (prob from the wine).
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