Beef steak with mushrooms and roasted pepper salad

Beef steak with mushrooms and roasted pepper salad

If you're looking for a steak recipe that impresses with its taste and presentation, you've come to the right place. This beef steak, accompanied by delicious mushrooms and a fresh roasted pepper salad, is the perfect choice for a special dinner or a Sunday lunch. I will guide you step by step to achieve a perfect result, and the tips in this guide will help you turn every detail into an unforgettable culinary experience.

Preparation time: 30 minutes
Baking time: 2-3 hours
Total time: 2-3 hours and 30 minutes
Number of servings: 4

Ingredients:
- 1 kg beef (rump or shoulder)
- 1 jar of small mushrooms (approximately 400g)
- 200g cherry tomatoes (or regular tomatoes, chopped)
- 4-5 cloves of garlic
- 2-3 bay leaves
- 1 cup of red wine
- Spices: 1 teaspoon curry, 1 teaspoon thyme, 1 teaspoon pepper, 1 teaspoon vegeta, 1 teaspoon paprika, 1 teaspoon marjoram
- 4 large potatoes
- 50g butter
- 100ml milk
- 2-3 roasted bell peppers
- 3-4 tablespoons olive oil
- 2 tablespoons vinegar

Preparation:

1. Preparing the meat: Start by seasoning the beef with a mix of the mentioned spices: curry, thyme, pepper, vegeta, paprika, and marjoram. Rub the meat with a little olive oil, then massage it well on all sides. This step will not only enhance the flavors but also help tenderize the meat. Lightly score the meat in a few places and insert the garlic cloves into these cuts. Place the meat in a covered container and refrigerate until the next day to allow the flavors to penetrate well.

2. Preparing the mashed potatoes: On the cooking day, peel the potatoes and boil them in a pot of salted water. When they are almost done, add a teaspoon of curry to give both flavor and a pleasant color to the mash. After boiling, drain the water and add the butter and warm milk. Mash them well, then adjust the salt and mix with a mixer to achieve a fine and creamy texture.

3. Baking the meat: Preheat the oven to 180°C. Place the meat in a large baking dish and add the mushrooms, tomatoes, and bay leaves, along with a splash of water. Cover the dish with aluminum foil and place it in the oven for 2-3 hours, depending on how tender you want the meat. Every 30 minutes, baste the meat with the juices from the dish to prevent it from drying out.

4. Adding the wine: About 20 minutes before it's done, add the red wine to the dish. This will give a deep and aromatic flavor to your steak. Continue checking the meat; it is done when it easily flakes with a fork.

5. Preparing the roasted pepper salad: Meanwhile, prepare the pepper salad. Grill the bell peppers on a grill pan or stovetop until the skin becomes blackened and blistered. Place them in a bowl and cover them with a damp cloth for a few minutes, then peel them. Squeeze the juice from the peppers into a bowl, add olive oil, vinegar, and a little salt, mixing well. Pour this dressing over the peeled peppers and refrigerate for a few hours to allow the flavors to meld.

Serving: Finally, serve the beef steak alongside the creamy mashed potatoes and roasted pepper salad. Drizzle some sauce from the dish over the meat and garnish the plate with a few fresh parsley leaves for an attractive appearance.

This dish will not only delight the taste buds but will also add a touch of elegance to your table. Enjoy your meal!

 Ingredients: 1 jar of small mushrooms, a few cherry tomatoes (I didn't have cherries), 1 piece of veal, a few cloves of garlic, bay leaves, 1 cup of red wine, spices (curry, thyme, pepper, vegeta, paprika, marjoram, etc.), a few potatoes, butter, milk, roasted bell peppers, oil, vinegar.

 Tags:  steak mushrooms roasted peppers