Australian Wagyu Oyster Blade/Flat Iron Steak with porcini mushroom sauce

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, australian wagyu oyster blade/flat iron steak with porcini mushroom sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for 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/Flat Iron Steak with porcini mushroom sauce Oyster blade steak or any beef steak • Rosemary • Garlic • Dried Porcini mushroom (soak in water in advance, reserve the soaking liquid) • Brown mushroom (sliced) • Onion (shredded) • Butter • Cooking cream This kind of wagyu steak is very hard to find at the butchers and is more typically found on the menus of high-end restaurants.

Australian Wagyu Oyster Blade/Flat Iron Steak with porcini mushroom sauce is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Australian Wagyu Oyster Blade/Flat Iron Steak with porcini mushroom sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have australian wagyu oyster blade/flat iron steak with porcini mushroom sauce using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Australian Wagyu Oyster Blade/Flat Iron Steak with porcini mushroom sauce:
  1. Prepare 600 g Oyster blade steak or any beef steak
  2. Take 1 sprig Rosemary
  3. Get 2 cloves Garlic
  4. Get Olive Oil
  5. Take Salt
  6. Prepare Pepper
  7. Prepare Butter
  8. Take Porcini mushroom sauce
  9. Prepare 15 g Dried Porcini mushroom (soak in water in advance, reserve the soaking liquid)
  10. Take 5 pieces Brown mushroom (sliced)
  11. Take 1⁄2 Onion (shredded)
  12. Make ready 10 g Butter
  13. Prepare 1 tbsp Cooking cream
  14. Get 1 cup Beef stock/water
  15. Get Salt
  16. Get Pepper

Perhaps one of the best aspects is that it's well-marbled, leading. Australian Wagyu Australian Wagyu Brisket Slice (Frozen). This quintessential Aussie BBQ steak is a satisfying choice for meat lovers. It packs two different textures and flavour experiences - a tender fillet muscle on the smaller side of the bone and a juicy sirloin on the other.

Steps to make Australian Wagyu Oyster Blade/Flat Iron Steak with porcini mushroom sauce:
  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😋

This quintessential Aussie BBQ steak is a satisfying choice for meat lovers. It packs two different textures and flavour experiences - a tender fillet muscle on the smaller side of the bone and a juicy sirloin on the other. This delicious steak is cut from the oyster blade. The Australian Wagyu Association was the first Wagyu Registry Association formed outside of Japan maintaining the largest registry of Wagyu cattle. We're at the forefront of research and development of the breed.

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