Flat-iron steaks with roast pumpkin and mushroom sauce

Full flavoured steak feast

Serves

2 - 3

Prep Time

25 mins

Cook Time

35 mins

Beautiful steaks with a gourmet flavour made simple. The mushroom sauce is divine and well worth the time - a little porcini powder goes a long way.

This recipe was published with permission from Silver Fern Farms.

Silver Fern Farms

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Ingredients

1 pack Silver Fern Farms Beef Flat-Iron Steaki
600g buttercup pumpkin
cut into small pieces
3-4 baby onions
cut into quarters
5 rashers streaky bacon
cut into thin pieces
250g baby carrots
halved lengthways
20g dry porcini
2 Tbsp olive oil
3-4 tsp butter
2 shallots
peeled diced
3 garlic cloves
crushed
350ml lager beer
fresh thyme
to garnish

Method

Preheat oven to 200°C.

Place pumpkin, onions, bacon and baby carrots onto a baking tray. Roast in oven for 30-35 mins.

Remove Silver Fern Farms Beef Flat-Iron Steaks from the fridge and packaging. Season well with pepper and olive oil. Allow to bloom at room temperature for 10 mins. Salt the Beef Flat-Iron Steaks just prior to cooking.

Soak porcini mushrooms in 1 cup boiling water for 10 mins.

Heat a frying pan or grill plate over a medium-high heat. Fry Beef Flat-Iron Steaks for 2-3 mins each side. Remove from pan, cover and set aside to rest for 5 mins before slicing.

Heat olive oil and butter in same frying pan. Fry shallots and garlic until tender, then add porcini mushrooms, including the soaking water. Bring to the boil, then add the lager. Season to taste with salt and pepper. Simmer until liquid has reduced by half and sauce has thickened.

To serve, arrange roasted vegetables on a serving platter or individual serving plates. Top with slices of Beef Flat-Iron Steaks and drizzle liberally with mushroom sauce. Garnish with fresh thyme leaves.