Accoutrement : Accoutrement Catalogue 2015-2016
www.accoutrement.com.au 59 A Recipe from Martin Boetz Cooks Co-op -- http://cooksco-op.com Rib-Eye Steak with Shiitake, Garlic and Black Vinegar Serves 2 2 tbs olive oil 400g boneless rib-eye steak 1/2 garlic bulb 400ml beef stock 50g oyster mushrooms, torn 50g shiitake mushrooms, sliced 1 tbs oyster sauce 2 tsp Chinese black vinegar 6 garlic chives 20g unsalted buter Chive flowers (optional), to serve Heat oil in a frypan over medium-high heat. Season steak with salt, then add to the pan with the garlic. Cook, turning once, for 8 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes. Return pan to medium-high heat and add stock. Bring to the boil, then add the mushrooms, oyster sauce and vinegar. Cook for 10 minutes or until reduced by half. Remove pan from heat and discard garlic. Season and whisk in butter. Meanwhile, blanch garlic chives in a small saucepan of boiling water for 10 seconds, then drain on paper towel. Slice steak and arrange on plates. Spoon over mushroom sauce and garnish with garlic chives and chive flowers, if using.