Roast Mushrooms with Eye Fillet and Zucchini
Large roast mushrooms really say it’s wintertime don’t you think? I do and when I was grocery shopping and saw these gorgeous giant mushrooms I knew I needed to roast some up to have with our steaks for dinner that night. It was a cold day and I was seeking something comforting to eat and the thought of a giant lemon, thyme and garlic roast mushrooms really hit the spot for me.
They were so simple to prepare too. Less than five minutes to prepare them then into the oven with the zucchinis for a good roasting. The steaks took no time at all to cook just before serving and the end result was a minimal effort, maximum flavour healthy dinner. It is definitely one dinner that will become a staple in our house!
Ingredients
4 x 150g fillet steaks
4 large portabello or flat mushrooms
2 large cloves of garlic, thinly sliced
Zest and juice of 1 lemon
8 sprigs of thyme
Salt and pepper
1 cup chicken stock
2 tablespoons olive oil
2 medium zucchini, cut into eighths
4 handfuls of baby spinach leaves
Instructions
1
Preheat the oven to 175 degrees. Remove the steaks from the fridge and season well with salt and pepper. Set aside to come to room temperature.
2
Place the whole mushrooms in a baking tray, with the stem facing up. Divide the garlic slices, lemons zest and thyme between the four mushrooms, sprinkling over the top. Season each with a generous pinch of salt and pepper and drizzle the mushrooms with the olive oil.
3
Place the zucchini around the mushrooms then pour the chicken stock into the base of the baking dish. Cook in the oven for around 45 minutes until the mushrooms are cooked through.
4
Ten minutes before the mushrooms have finished cooking, heat a large frying pan. Cook the steaks to your liking. For a 2 cm steak, around 3 minutes per side will give a medium steak. Civer with foil and set aside in a warm place to rest for 5 minutes.
5
To serve, divide the baby spinach between four plates. Top with a mushroom, a few pieces of zucchini and one of the steaks. Squeeze a little lemon juice over the whole dish.
Categories:
Meat
Annabel
