T-BONE STEAK WITH COCONUT MUSHROOM SAUCE
My father loved a good t-bone steak and I was really sad when my son asked me what a t-bone steak was!
Hadn’t I cooked it for him before?
You see I usually serve this sauce with barbecued scotch fillet and obviously I hadn't cooked this sauce with a t-bone steak.
Since dad passed away before my son was born I often attach a story about the food that I am cooking as a way of bringing his memory to life and so when I explained to the kids how my dad loved a good t-bone steak, they asked to try it. Of course the meal was a success as my son loves any type of protein (beef, chicken, fish…) but it was very sweet of him to say “mummy, I love t-bone steak just like papou Jimmy did!”
('papou' is grandpa in greek)
So I’d like to share with you all this mid-week dinner meal that is so easy, healthy, fast and delicious. You will notice I use coconut cream instead of dairy cream as I tend to feel bloated with too much dairy.
I am sure it will end up being a go-to meal when you're running short on time. Serve it with a side dish of steamed rice, quinoa, steamed broccoli or a green salad and you’ve got a hearty, comfort food meal that will please the whole family.
3-4 T-Bone Steaks
500g finely sliced mushrooms
250g light coconut cream
3 cloves garlic, crushed
1/3 cup chives, chopped
2 tbs fresh thyme leaves
1 tsp dried thyme
1 tbs butter or ghee
sea salt
freshly ground pepper
Season T-Bone steaks with sea salt, pepper and dried thyme. Place on heated BBQ and cook each side for 4 minutes. Allow to rest while you prepare the mushroom sauce.
Add butter and mushrooms to pan and stir continuously for 1 minute.
Add garlic and fry a further minute.
Add coconut cream, season with sea salt and pepper. Bring to boil and then simmer for 1 minute.
Take off heat and stir through the chives and thyme leaves (leave a few to sprinkle over sauce for ‘decoration’)
Serve sauce immediately over steaks and sprinkle with extra thyme leaves and chives.
Serve with a green salad or some warm steamed rice.
