Ingredients
Serves 22x200g portions of beef sirloin, trimmed of most of the fat
1 tbsp picked rosemary
Sea salt and freshly cracked pepper
1 tbsp extra virgin olive oil
25g butter
2 large porcini, pine or other exotic mushrooms
1 garlic clove, peeled and finely minced
Splash of white wine
Small handful of flat leaf parsley, washed and roughly chopped
Squeeze of lemon juice
Method
Place the beef into a bowl with the picked rosemary, a pinch of pepper and a tablespoon of extra virgin olive oil, mix and leave to marinate for 20-30 minutes.
Clean the mushrooms using a brush or piece of kitchen paper, avoid washing them if you can but make sure all the grit and dirt is out of them. Trim the ends of the stalk and then slice them lengthways around 2-3mm thick.
Remove the beef from the marinade and shake it a little to remove excess oil. Cook on a pre-heated BBQ or grill plate and cook for 1-2 minutes each side depending on how you like it cooked. Remove from the grill and allow to rest on a plate for five minutes.
While the beef is cooking/resting heat a large pan until almost smoking hot. Add the butter and immediately add the sliced mushrooms whilst tossing/stirring to ensure they are evenly cooked. If the mushrooms release any moisture wait until it has evaporated before splashing in two tablespoon of wine, wait until this has evaporated and then remove the pan from the heat. Add the parsley and season with sea salt and freshly cracked pepper and mix together without breaking the mushrooms.
Slice the rested sirloin as thin as you like, personally I like it around 5mm thick but this is personal preference. Pop the sliced meat into a bowl with any resting juices, a tablespoon of extra virgin olive oil and any juices that have leaked from the mushrooms as well as a little squeeze of lemon juice and salt and pepper and massage with your hands.
Arrange the meat on one large or two main course plates and arrange the mushrooms around the meat.
Serve immediately.