Seared Flank Steak with Mushroom Stroganoff Sauce

By - Shannon Bennett

  • 20g dried porcini mushrooms
  • 800g beef flank steak at room temperature
  • 100ml extra virgin olive oil
  • 60g butter
  • 300g mixed wild mushrooms, trimmed and sliced
  • 2 garlic cloves, crushed
  • 2 shallots, thinly sliced
  • 3 tsp paprika
  • ¼ cup (60ml) brandy or ½ cup (125ml) white wine
  • ½ cup (125ml) sour cream
  • 1 tbsp wholegrain mustard
  • 1 tbsp Worcestershire sauce
  • ½ cup flat-leaf parsley leaves, chopped
  1. Soak the porcini mushrooms in 1 cup (250ml) boiling water for 10 minutes. Drain, reserving liquid, and finely chop them.
  2. Heat a grill pan or barbecue to high. Brush steak with 1 tbs oil and season well with salt flakes and black pepper. Fry steak, turning every 3 minutes, for 10-12 minutes for medium-rare or until cooked to your liking. Rest loosely covered with foil.
  3. Heat a frying pan to medium heat. Add 2 tbs oil and half the butter. When butter foams, add wild mushroom and garlic and cook for 2 minutes or until tender. Place in a bowl and cover with foil to keep warm. Add remaining 2 tbs oil and remaining butter to pan. When butter foams, add porcini and shallot and cook, stirring often, for 5 minutes or until soft. Add paprika, cook for a minute, then add brandy and simmer to reduce by half. Stir in sour cream, reserved porcini liquid, mustard, and Worcestershire sauce, season, and boil for 1-2 minutes. Remove from heat and add steak resting juices.
  4. Thickly slice steak and serve on stroganoff sauce topped with, mushrooms and parsley.


You must be logged in to post a comment.