This is my go to combo when my children start to complain about their carb intake.There are endless varieties of cuts that one needs. The quality of meat in Ankara is quite good and tends to have a lower fat content. I used steak an inch in thickness with oyster mushrooms for the mushroom sauce. The salad is made with asparagus, avocado and mango which complement the steak very well.Here is the link to the salad.
Serves: 2-3 persons
Time: Total of 25 minutes (10 minutes preparation + about 15 minutes cooking)
For the steak:
700 grams steak
Salt to taste
½ freshly ground black pepper
1 tbsp butter
For the mushroom sauce:
200 grams oyster or button mushroom, sliced
3 cloves of garlic, chopped
½ medium sized onion, chopped
1 tsp flour (oops!I forgot the flour in the photo)
¼ tsp freshly ground black pepper
1 tsp butter
A little hot water, if necessary
Method for steak:
1.Season the steak with salt and pepper and set aside.
2.Heat the butter in a heavy based nonstick pan. Distribute the melted butter evenly to coat the bottom of the pan. When the pan is very hot, add the fillets and cook for a minute each side. Repeat this step 6 times to ensure that you have cooked the steak for 6 minutes which will result in a juicy medium rare to medium steak. Make sure not to overcook it. Turning the meat helps to prevent it from over cooking and ensures an even distribution of colour on the steak.
Remove and rest the meat while you prepare the sauce.
Method for the mushroom sauce:
1.In the same pan heat the butter; when it is hot add the onion and fry for 30 seconds then add the garlic and fry for 20 seconds. Add the sliced mushroom and salt; cook until the mushroom is tender and the water content of the mushrooms have been removed. Add flour and pepper, mix well. If it is too dry add a little hot water to make it slightly runny. Check and adjust the seasoning.
Pour over the steak and serve immediately.