Ingredients
1x 600g rib-eye steak, trimmed and at room temperature
Olive oil, for brushing
Sea salt and cracked black pepper
Porcini and Port Butter
1/2 cup dried porcini mushrooms
1/3 cup boiling water
2 shallots, finely chopped
1/2 cup port
125g unsalted butter, softened
1 tbsp finely chopped flat-leaf parsley leaves
1 tbsp finely chopped thyme
Sea salt and cracked black pepper
SERVES 2
Method
To make the porcini and port butter, place the porcini and boiling water in a bowl and set aside for 10 minutes to soak
Drain, reserving the liquid, and finely chop
Place the porcini, reserved liquid, shallot and port in a small saucepan over medium heat and bring to the boil
Cook for 6-7 minutes or until most of the liquid has evaporated
Place in a large bowl and allow to cool slightly
Place the butter in the centre of a sheet of non-stick baking paper and shape into a 20cm-long long
Roll to enclose, wrap in aluminium foil, twisting the ends to seal, and refrigerate for 30 minute or until firm
Preheat the oven to 200c
Brush the steak with oil and sprinkle with salt and pepper
Heat a large ovenproof frying pan over high heat
Cook the steak for 3-4 minutes each side
Transfer to the oven and cook, turning halfway, for a further 15 minutes for medium-rare or until cooked to your liking
Loosely cover the steak with aluminium foil and set aside to rest for 6-8 minutes
Slice the butter and serve with the steak
Recipe source: Donna Hay (2013) The New Classics