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Pan-seared steaks with roasted mushrooms and broccoli recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Quickly create juicy steaks for a simple dinner with this recipe.
Ingredients:
  • 125ml olive oil
  • 40.00 ml white wine vinegar
  • 40.00 ml finely chopped shallots
  • 3 tsp thyme leaves, coarsely chopped
  • 500g broccoli, separated into florets with long stems
  • 500g large brown flat mushrooms, halved
  • 125ml vegetable stock
  • 2 No Added Hormones Beef Scotch Fillet Steaks (about 255g each)
Instructions:
  • - Preheat your oven to 220°C (200°C fan-forced) and place 2 rimmed baking trays inside to heat up. - In a medium bowl, combine 3½ tablespoons of oil, vinegar, shallots, and thyme. Season the mixture with salt and pepper to taste.
  • In a separate bowl, mix the broccoli and mushrooms with 2 tablespoons of oil. Season with salt and pepper. Spread broccoli on one baking tray and mushrooms on another, cut-side down. Roast for 25 minutes, flipping the broccoli halfway, until both are browned and cooked to perfection.
  • Pour the flavorful stock over the earthy mushrooms and deglaze the tray to release all the caramelized goodness. Transfer everything to a spacious heatproof bowl, then mix in the fresh broccoli and half of the tangy vinegar blend. Season generously with salt and pepper, giving it all a good toss to marry the flavors.
  • Prepare the wire rack on a baking tray. Rub the steaks with 2 tsp oil and season generously with salt and pepper. Preheat a large cast-iron skillet over medium-high heat. Sear the steaks for 2 mins per side for medium-rare or until desired doneness. Let the steaks rest on a clean wire rack for 5 mins before serving.
  • Slice the steaks across the grain for a tender bite. Plate alongside the roasted mushrooms and broccoli, and drizzle with the leftover vinegar mixture for a burst of flavor.

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