Go-to slow-cooked steak and mushrooms
The French call it ‘steak aux champignons’ but adding salsa verde to this traditional favourite of steak and mushrooms will give the dish a fresh, new zest. It’s so easy to make – just set and forget while it slow cooks on a Sunday evening.
- 1.5kg rump steak, trimmed, cut into 4cm pieces
- 2 tablespoons olive oil
- 1 red onion, peeled and finely chopped
- 250g Swiss brown mushrooms, halved
- ½ cup Worcestershire sauce
- ½ cup red wine
- 2 tablespoons brown sugar
- 2 small sprigs bay leaves (or 2-3 dried bay leaves)
- 8 baby carrots, peeled and blanched
- 4 baby turnips, peeled, chopped and blanched
- 300g Brussels sprouts, trimmed and blanched
- 1 bunch Italian parsley, finely chopped
- 1 cup mint leaves, finely chopped
- 2 spring onions, thinly sliced
- ¼ cup capers, patted dry
- 2 garlic cloves, crushed
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- Season the rump steak with salt and pepper.
- Preheat the oven to 180°C (160°C fan forced). Heat a large frying pan over high heat and add the oil. In two batches, add the beef and cook for 4 minutes, turning to brown all sides. Place in a deep-sided roasting dish.
- Cook the onion and mushrooms for 3-5 minutes in the same frying pan. Add to the roasting dish with the steak. Pour over the Worcestershire sauce, red wine, sugar and bay leaves. Cover with foil and place in the oven for 1 hour and 30 minutes, or until the meat is tender.
- Add the vegetables to the dish and stir to coat in the juices. Return to the oven and cook, uncovered, for 15 minutes, or until the vegetables are tender.
- To make the salsa verde, place the parsley, mint, spring onions, capers, garlic, mustard and oil in a small bowl and mix to combine. Season with salt and pepper.