Australian Wagyu Oyster Blade/Flat Iron Steak with porcini mushroom sauce
You can follow this recipe with any beef steak, the key is the rich fragrant Porcini sauce😋. Oyster blade/Flat Iron, the underrated part, is a wedge-shaped muscle derived from the beef shoulder. Australian wagyu oyster blade is flavor rich and well marbled with fat, yet relatively less expensive 😉. Enjoy 🥰
#savory
#mycookbook
Australian Wagyu Oyster Blade/Flat Iron Steak with porcini mushroom sauce
You can follow this recipe with any beef steak, the key is the rich fragrant Porcini sauce😋. Oyster blade/Flat Iron, the underrated part, is a wedge-shaped muscle derived from the beef shoulder. Australian wagyu oyster blade is flavor rich and well marbled with fat, yet relatively less expensive 😉. Enjoy 🥰
#savory
#mycookbook
Cooking Instructions
- 1
Trim the beef (if needed), dry it with kitchen towel, marinate with olive oil, rosemary, garlic and pepper for an hour
- 2
Preheat oven to 180•C/ 356•F
- 3
Season the beef with sea salt before cooking. Sear all sides of the beef in a hot pan, baste with butter, until all sides slightly browned
- 4
Insert a meat thermometer (which can be put into oven) into the beef and bake in the oven until meat internal temperature reaches 52•C/126•F for medium rare or your desired temperature, around 30-45 minutes (depends on the thickness of your beef)
- 5
Now, prepare the sauce when the beef is in the oven.
- 6
Sauté onion, then mushrooms on frying pan, add in the soaked porcini, soaking liquid, beef stock (or water) and simmer for 30 minutes.
- 7
Remove the beef from the oven when beef internal temperature reaches your desired beef doneness. Rest the beef in room temperature
- 8
Add the remaining beef juice, garlic and rosemary (from the steak) into the mushroom sauce and simmer for another 5 min. Add in the cooking cream to thicken the sauce. Season the sauce with salt and pepper. Set the sauce with cold butter. Serve the beef with this rich fragrant sauce and your desired vegetables, enjoy😋
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