Halal reverse seared steak with mushroom sauce
How have you been managing to keep birthdays special while on lockdown? At Halalnivore, we know sometimes food makes the day a hundred times better. So don't worry Halalnivore has you covered with a good gourmet halal steak recipe covered to the saucy secret.
There is no better pairing than a tender juicy halal steak with some creamy mushroom sauce. This recipe will make you realise how you can make your very own halal steak at home.
What you need:
For the steak:
- 1 thick halal rib-eye steak
- 1 teaspoon salt, to taste
- 1 teaspoon pepper, to taste
- 3 tablespoons of oil (evenly coat the pan)
- Knob of butter
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2-3 cloves of garlic
For the Mushroom sauce:
- 2 tablespoons unsalted butter
- 4 cloves of garlic
- 1 shallot
- 300g mushrooms
- 2 tablespoons parsley
- 1 teaspoon thyme
- 400ml Full Fat Cream (Thickened Cream)
How to make the steak:
1. Make sure steaks are at room temperature (10-15 minutes outside) before cooking
2. Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
3. Preheat oven to 160°C.
4. Transfer to a wire rack with a tray on the bottom, and bake for about 30 minutes to an hour. Adjust the bake time if you like your steak more rare or well-done.
5. After done to your liking, cover the steaks in foil and leave to rest
6. Heat the oil in a cast iron over high heat until smoking.
7. Sear the steak for 2 minutes on each side
8. Once seared remove the steak and let rest (cover in foil)
9. Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
10. Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
11. Leave to rest for 10 minutes covered in foil
12. Serve with home cut chips
How to make the Mushroom sauce:
Makes - 2 1\2 Cups
Serves 4-6 people
1. Thinly slice and dice the shallot.
2. Thinly slice the garlic and mushrooms.
3. Finely chop the parsley and thyme.
4. Bring a large sauce-pan to high heat.
5. Add butter to the pan and add a teaspoon of olive oil to prevent the butter from burning.
6. Melt the butter and add the garlic and shallot to the pan. Mix around and cook for 30 seconds.
7. Add the mushrooms in and cook for 6-7 minutes, tossing and turning the pan frequently. Don't worry if it looks dry, the mushroom will release moisture.
8. Once the mushrooms have reduced in size add salt, parsley and thyme and mix for a few minutes.
9. Add 400ml of full fat cream and mix it through.
10. Bring it to boil and drop the heat to medium for 15 minutes or until sauce is thick, stirring the pan frequently
11. Take the mushroom sauce off the heat, season to your liking with salt and black pepper.
Serve and enjoy!
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