Flame-grilled Nature’s Fresh T-bone with forest mushrooms & herb butter

10 mins
20 mins
  • 4 x 300g Nature’s Fresh T-bone steaks
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 8 eschalots, finely sliced
  • 8 cloves garlic, finely sliced
  • 4 sprigs rosemary, finely chopped
  • 4 cups mixed mushrooms
  • 1 Tbsp balsamic vinegar
  • juice of 2 lemons
  • 250g unsalted butter, at room temperature
  • 2 tsp Herbes de Provence
  • 1 bunch parsley, very finely chopped
  • 1 bunch lemon thyme, very finely chopped
  • Season the steaks with salt and pepper, then drizzle with half the olive oil. Cook on a hot barbecue grill for 10 minutes, turning several times, until medium.
  • Meanwhile, fry the eschalots, garlic, rosemary and mushrooms in the remaining olive oil in a large skillet until softened, then add the balsamic vinegar, and lemon juice. Season with salt and pepper.
  • Beat the butter, Herbes de Provence, parsley and thyme until light. Serve the steaks and mushrooms, topped with butter.