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Steak Mushrooms & Bulgar
This is a steak dinner which you'll wolf down and lick the plate clean of! We love our steaks medium rare so if you have yours well done, cook for an extra 2 minutes per side (and don't tell me you did it lol!). Also, if your steak is much more than 1.5cm/half an inch thick then it will need extra cooking time. And always cook it from room temp, not straight from the fridge.
Servings: 2
: 552 kcal
Author: Just Jo
  • 225 g ribeye steak
  • 1/3 cup dried bulgar wheat
To marinate
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Worcestershire sauce
For the mushrooms
  • 200 g chestnut mushrooms thinly sliced
  • 1 large clove of garlic minced
  • 1 tsp olive oil
  • 3-4 tsp lightly crushed green peppercorns
  • 2 tbsp white Vermouth
  • 2 tbsp cashew butter level
  • 4 tbsp water 60ml
  • 1 tbsp parsley
  • Sea salt to season as liked
  1. It's well worth putting your plates on to warm for a steak meal so everything is good and hot when you heat (just checked they are oven proof first!).
  2. You can marinade the steak overnight in the fridge or 30 mins at room temperature - if stored overnight, still bring it up to room temp before cooking (it makes a massive difference to how long you need to cook it for).
  3. Place the bulgar in a small saucepan and cover with cold water - I use a scant cup measure. Bring to the boil, stir well then reduce to a gentle simmer and allow to cook - it will take hardly 10 minutes. Take off the heat when the water has evaporated and the grains light, soft and fluffy.
  4. Cook the mushrooms first - over medium heat, heat the olive oil. Add the mushrooms and cook until they give up there juices (about 5 mins).
  5. Add in the garlic and most of the peppercorns and stir well. Remove to a plate when fragrant.
  6. Return the sauté pan to the heat and turn it up full blast. Place the steak down and pour over all of it's marinade. Cook for 2 minutes each side (use a timer!). Remove to a warmed plate or chopping board. Sprinkle with salt and the reserved peppercorns.
  7. Reduce the heat down to low and deglaze with the Vermouth, quickly following with the cashew butter and water, mixing well to a sauce which has the texture of double cream.
  8. Return the mushrooms and any of their juices to the pan. Reheat then sprinkle with parsley. Leave on low heat whilst you attend to the steak. It made need a splash more of just boiled water before serving if you like it a little thinner.
  9. Slice the steak on the diagonal, against the grain and pour any juices into the mushrooms.
  10. Plate up the bulgar, then the steak, then the mushrooms. Add extra parsley if liked to serve.