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Method
Step 1
Arrange a wire rack over a rimmed baking tray. Place steaks on a plate and set aside for 45 mins or until steaks reach room temperature.
Step 2
Meanwhile, to make the mushroom stock, heat the oil in a medium saucepan over medium-high heat. Add mushroom, shallot, garlic and thyme. Cook, stirring, for 5 mins or until mushroom is browned and starting to caramelise. Stir in 1 tsp salt. Add 2 cups (500ml) water and bring to a simmer. Reduce heat to low and gently simmer for 40 mins or until liquid reduces by half. Strain through a fine sieve into a jug, using the back of a spoon to push down on solids (there should be about 1 cup/250ml of mushroom stock). Discard the solids.
Step 3
Heat a large heavy frying pan over medium-high heat. Pat steaks dry with paper towel. Season generously with salt and freshly ground black pepper. Use tongs to place the steaks, fat-side down, in the hot pan and cook for 2 mins or until the fat is rendered and golden brown.
Step 4
Lay the steaks flat in the pan and cook for 1 min each side. Transfer to the prepared rack for 2 mins to rest, reducing pan heat to medium-low while steaks rest. Increase heat to medium-high. Return the steaks to the pan and cook for 1 min each side. Transfer to the rack for 2 mins to rest, reducing pan heat while steaks rest. Repeat cooking and resting process 2 more times or until the centre of the steaks register 51°C on an instant-read thermometer for medium-rare doneness. Set the steaks aside for 10 mins to rest.
Step 5
Pour fat out of the pan, leaving any solids in the pan. Return to medium-high heat. Add the butter and mushrooms and cook, stirring, for 5-6 mins or until the mushrooms are golden brown and tender. Season. Stir in the cream, mustard and 3/4 cup (185ml) mushroom stock. Bring to a simmer. Reduce heat and cook for 2-3 mins or until sauce thickens slightly. Season. Remove pan from heat and stir in the parsley.
Step 6
While the sauce is cooking, toss the baby broccoli and oil in a bowl to coat. Season. Heat a large frying pan over medium-high heat. Add baby broccoli and cook, tossing occasionally, for 5 mins or until baby broccoli is lightly charred and tender-crisp.
Step 7
Carve steak into 1cm-thick slices. Divide among serving plates with the baby broccoli. Spoon over the mushroom sauce to serve.
0:00
Now, if I was a potato, I would be quite offended if you called me a side dish because quite often
0:04
the potato is the star of the meal, and I'm going to show you how to roast them, do a creamy bake,
0:10
a beautiful fancy hasselback potato, even a potato salad can be absolutely fantastic with
0:16
great Aussie grown potatoes, you are in the right place. The first thing you need to do is choose
0:23
the right potato for the right dish. So I'm going to use this beautiful creme gold to make a creamy
0:30
baked potato. Now, the reason the creme gold is the perfect potato for this dish is because it's
0:35
starchy, so it actually thickens up that cream as it cooks down. It also absorbs flavour really
0:40
well. Peel and slice your potato into slices about this thick. We start with thickened cream and some
0:46
milk, garlic and some fresh thyme. Season with salt and pepper. Now, the great thing about this
0:52
potato dish is it takes a while to make, so you can make it well in advance. Get yourself a nice
0:58
big, heavy baking dish just like this one. A quick layer of potatoes on the bottom. No one's going
1:02
to be seeing these bottom layers, so you can make 'em as fancy as you want, or you can just throw it
1:07
down. Get yourself a handful of tasty cheese. So you can either use a vintage cheddar or Gruyere,
1:13
pour over a thin layer of that cream mixture. In between layers, kind of push down on those
1:19
potatoes like that. Now the reason, of course, that you layer these potatoes with the cheese
1:24
and the cream is so that it cooks nice and evenly, and when you cut through it later on,
1:28
that cheese will be beautifully dispersed all the way through. As you get towards the top,
1:32
you can start making these just a little prettier. Knowing that these first couple of layers are the
1:38
ones that people are going to see. 180 degrees for about an hour, don't cover it just straight
1:43
in the oven. The potatoes are done. They've been in for just on an hour. Look at that gorgeousness.
1:50
What could you serve this with? Anything. You could serve it with a piece of grilled fish. You
1:54
could serve it with some roast beef. That's the great thing about potatoes. They make everything
1:58
more delicious. The best part is this is just one incredible potato dish. I've got lots to show you.
2:08
My next potato of choice is the brush potato. Now this is kind of a baked potato, the hasselback,
2:13
but it's much, much more beautiful and it's way more tasty than just a simple baked potato. Here's
2:19
what you do. I want it to have a nice flat edge. So pick the prettiest side and then just trim off
2:24
just a little bit. Cut through the potato, but not all the way through. So here's the trick.
2:28
You get yourself a couple of wooden spoons. Put one on either side, and then you can just
2:32
cut straight on through about a centimetre apart from each other. The last little slice, don't go
2:37
all the way to the bottom. Just cut into it just a little. You can see how it's going to open up
2:42
as it cooks into the melted butter. We put some crushed garlic and a little bit of fresh thyme.
This restaurant-quality dish from Curtis Stone is a must-try: juicy New York strip steak paired with homemade mushroom sauce.
Method
Step 1
Arrange a wire rack over a rimmed baking tray. Place steaks on a plate and set aside for 45 mins or until steaks reach room temperature.
Step 2
Meanwhile, to make the mushroom stock, heat the oil in a medium saucepan over medium-high heat. Add mushroom, shallot, garlic and thyme. Cook, stirring, for 5 mins or until mushroom is browned and starting to caramelise. Stir in 1 tsp salt. Add 2 cups (500ml) water and bring to a simmer. Reduce heat to low and gently simmer for 40 mins or until liquid reduces by half. Strain through a fine sieve into a jug, using the back of a spoon to push down on solids (there should be about 1 cup/250ml of mushroom stock). Discard the solids.
Step 3
Heat a large heavy frying pan over medium-high heat. Pat steaks dry with paper towel. Season generously with salt and freshly ground black pepper. Use tongs to place the steaks, fat-side down, in the hot pan and cook for 2 mins or until the fat is rendered and golden brown.
Step 4
Lay the steaks flat in the pan and cook for 1 min each side. Transfer to the prepared rack for 2 mins to rest, reducing pan heat to medium-low while steaks rest. Increase heat to medium-high. Return the steaks to the pan and cook for 1 min each side. Transfer to the rack for 2 mins to rest, reducing pan heat while steaks rest. Repeat cooking and resting process 2 more times or until the centre of the steaks register 51°C on an instant-read thermometer for medium-rare doneness. Set the steaks aside for 10 mins to rest.
Step 5
Pour fat out of the pan, leaving any solids in the pan. Return to medium-high heat. Add the butter and mushrooms and cook, stirring, for 5-6 mins or until the mushrooms are golden brown and tender. Season. Stir in the cream, mustard and 3/4 cup (185ml) mushroom stock. Bring to a simmer. Reduce heat and cook for 2-3 mins or until sauce thickens slightly. Season. Remove pan from heat and stir in the parsley.
Step 6
While the sauce is cooking, toss the baby broccoli and oil in a bowl to coat. Season. Heat a large frying pan over medium-high heat. Add baby broccoli and cook, tossing occasionally, for 5 mins or until baby broccoli is lightly charred and tender-crisp.
Step 7
Carve steak into 1cm-thick slices. Divide among serving plates with the baby broccoli. Spoon over the mushroom sauce to serve.
