Ribeye Steak with Broccolini, Shiitake Mushrooms and Wattleseed Jus

    30 minutes

    Delicious ribeye steak served with broccolini, shiitake mushrooms and Australian-style Wattleseed Jus.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 4 x 220g ribeye steak / scotch fillet
    • 20g akudjura (dried bush tomato)
    • 6g Wattleseed Ground
    • 1 bunch broccolini (or conventional broccoli)
    • 100g shitake mushrooms
    • 100ml beef jus / sauce
    • 4 sprigs watercress

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat a medium sized pan or flat BBQ plate to medium hot (not super-heated and smoking).
    2. In a saucepan, add the pre-made jus or start with a good quality stock and reduce it down by boiling it until thick; add the wattleseed at any time and let it boil.
    3. On a plate or tray, spread the akudjura with a little rock salt and ground pepper. Then place each steak into the mix, crusting evenly on each side of the steak.
    4. Once the pan or plate is at medium heat, add a little oil then place each steak into the pan. Allow the akudjura to caramelise and blacken (it will do this from the sugars naturally in the bush tomatoes. Only turn the steak once to cook the other side as this will seal in the juice more.
    5. Once cooked to the desired doneness, remove and allow to rest in a warm place for about 5 minutes. While the meat is resting, quickly prepare the broccolini and shiitake mushrooms.
    6. Using the same pan or flat BBQ, add a little oil and the shiitake mushrooms. Season with salt and pepper. Remove when golden.
    7. In a hot wok, place a little oil and quickly wok toss the broccolini until cooked.
    8. Serve with a sprig of watercress.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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