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with a creamy mushroom sauce


  1. Preheat the oven at 160 degrees Celsius with the fan off

  2. Fry the steaks for 2 minutes on each side, take them out of the pan and season with salt and pepper

  3. 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.

  4. Place in the oven for 45 minutes

  5. Chop the mushrooms, onion, garlic, parsley, thyme and ginger and grate the turmeric

  6. In the same oil you fried the steaks, add the garlic and then the mushrooms.

  7. Once the mushrooms soften, add the onion and then the pepper.

  8. Quench with wine and let the alcohol evaporate for 2 minutes.

  9. Add the thyme, cream, salt, chili powder and grated turmeric

  10. Towards the end add the parsley


For the steaks

40 grams of butter

40 ml vegetable oil


smoked salt


thyme fresh

zest of a lemon

For the creamy mushroom sauce


400 grams of mushrooms

500 ml cream

4 cloves of garlic

1 onion

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

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