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Striploin Steak with Stuffed Mushroom & Blue Cheese

A thick-cut striploin served with portobello mushrooms stuffed with spicy nduja breadcrumbs and Cashel Blue cheese, gratinated until bubbling. A bold, sharing-style steak dinner.

Mark MoriartyFrom the series · Cook Like A Chef
50 min totalServes 2Medium
Striploin Steak with Stuffed Mushroom & Blue CheeseStriploin Steak with Stuffed Mushroom & Blue Cheese
Time50 min
Serves2
SkillMedium
ShowCook Like A Chef
Watch the episode

Cook Like A Chef · S2 E4 — Mushroom

The full episode embeds here — arriving with Fremantle's upload schedule.

Method

1
Preheat the oven to 200°C. Peel the mushrooms and remove the stems, drizzle with oil, season and roast 10 minutes. Drop the oven to 150°C.
2
Melt the nduja and butter in a saucepan over low-medium heat, stir in the breadcrumbs and cook 2 minutes, then add the blue cheese and stir 1 minute until melted. Spoon into the mushrooms.
3
Heat a non-stick pan, season the steak and caramelise on all sides, then transfer to a wire rack. Cook at 150°C for 12-15 minutes for medium, then rest 10 minutes. Grill the mushrooms to gratinate the crumb.
4
Slice the steak and serve the mushrooms on top to share, with the dressed herb salad.
BeefSteakMushroom
Nutrition
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