It’s an idea that’s bubbled around my head for ages so when I saw this recipe for porcini mushroom rump on Michelle’s site that was the kick I needed to follow it through. And it was everything I imagined. The concentration of dried porcini in beef provides an umami kick that’s hard to beat. Combined with nutty, stock-infused rice this is a real treat.
Porcini steak with mushroom camargue rice (serves 2):
Handful of dried porcini mushrooms
Couple of sprigs of thyme leaves
½ an anchovy
2 x 300g rib-eye steaks
200g Camargue red rice
500ml beef stock
10 chestnut mushrooms, sliced
1 onion, sliced
1 clove of garlic, crushed
½ a lemon
- Put the porcini and thyme in a food processor and chop it until it’s as fine as you can get it. Add the anchovy and some black pepper and blitz a little more. Rub all over the steaks with a splash of olive oil and leave to marinate for a couple of hours or as long as you’ve got.
- Get the beef stock on to boil and add the rice. Simmer for 30 minutes until the rice is tender.
- 15 minutes before the rice is ready, sweat the sliced mushrooms and onion in a frying pan with a little oil. Toss occasionally until these are tender, then add the garlic.
- To cook the steak, brush off any loose rub ingredients while you get a griddle pan reallllly hot. When it’s smokin’, lay the steak on and cook for a couple of minutes on each side. Make sure you rest the steaks well for beautiful texture.
- While the steak rests drain the rice and toss together with the mushrooms and onions. Add a blast of lemon juice to lift it up.
- Add a sprinkle of smoked sea salt and a dash of extra virgin olive oil to the steak and serve with the rice.