Preparation 10 minutes
Cooking 8 minutes
4 x 180g wagyu steaks
1 tablespoon (20ml) olive oil
100g saffron milk cap mushrooms, cleaned (see Lyndey’s note)
4 sprigs thyme
1/3 cup (80ml) chicken stock
Salt and freshly ground pepper
2 medium (240g) zucchini
1 clove garlic, finely chopped
1 teaspoon grated lemon rind
1 large red chilli, deseeded and finely chopped
1 tablespoon (20ml) lemon juice
¼ cup (60ml) olive oil
¼ cup mint leaves
For the Mushroom ragu, melt butter in a medium frying pan, add saffron milk cap mushrooms (torn in half if large) and cook for a minute or so. Add thyme, chicken stock and season to taste with salt and pepper. Cook, stirring occassionally, for 7-8 minutes until the mushrooms are soft and the stock has evaporated.
For Zucchini salad, using a vegetable peeler or sharp knife shave the zucchini into thin strips. Combine garlic, lemon rind, red chilli, lemon juice and olive oil in a jar. Shake to amalgamate and season to taste with salt and pepper. Pour dressing over zucchini and toss gently to combine. Top with torn mint leaves.
To cook wagyu, heat a frying pan over medium heat. Season steaks with salt and pepper. Add olive oil to frying pan and after 30 seconds add steaks. Cook for one minute on each side or until cooked as desired. Remove and rest in a warm place for 5 minutes.
Serve steaks with Mushroom ragu and Zucchini salad.
Lyndey’s Note: Saffron milk cap mushrooms can carry a lot of dirt. To clean, use a wet chux cloth or brush with a pastry brush.
This recipe comes from the TV series (and now cookbook), Lyndey Milan’s Taste of Australia. Buy your copy of the accompanying cookbook to the TV series online by clicking here!