with a creamy mushroom sauce
Preheat the oven at 160 degrees Celsius with the fan off
Fry the steaks for 2 minutes on each side, take them out of the pan and season with salt and pepper
Place some baking sheet on a baking tray, add thyme, the steaks and rub lemon zest on top. Wrap it like an envelope and tie with a string.
Place in the oven for 45 minutes
Chop the mushrooms, onion, garlic, parsley, thyme and ginger and grate the turmeric
In the same oil you fried the steaks, add the garlic and then the mushrooms.
Once the mushrooms soften, add the onion and then the pepper.
Quench with wine and let the alcohol evaporate for 2 minutes.
Add the thyme, cream, salt, chili powder and grated turmeric
Towards the end add the parsley
For the steaks
40 grams of butter
40 ml vegetable oil
zest of a lemon
For the creamy mushroom sauce
400 grams of mushrooms
500 ml cream
4 cloves of garlic
1 red pepper
2 teaspoons turmeric
50 ml - white wine
2 tablespoons - parsley
2 teaspoons fresh thyme
1 teaspoon chili powder (optional)
Note: In the same butter and oil from the steaks, we will also sauté the mushrooms