Barbecued steak and field mushrooms with sundried tomato and butter stuffing

Barbecued steak and field mushrooms with sundried tomato and butter stuffing

Ingredients (serves 4)
* 60g butter, chopped
* 8 (40g) sundried tomatoes
* 1 tablespoon tarragon leaves, chopped
* 1 tablespoon seeded mustard
* 2 tablespoons lemon juice
* 4 (90g each) large field (flat) mushrooms, stalks removed
* 1 tablespoon olive oil
* 4 tomatoes, halved
* 2 small red onions, cut into thin wedges
* 750g rump steak, cut into 4 pieces


Method
1. Preheat grill to medium. Place butter, sundried tomatoes, tarragon, mustard, lemon juice and salt and pepper in a food processor. Process until mixture is roughly chopped. Fill each mushroom with 2 tablespoonfuls butter mixture. Place mushrooms on a tray lined with baking paper. Grill for 5 to 6 minutes or until mushrooms are tender.
2. Meanwhile, heat 2 teaspoons oil in a large, non-stick frying pan over medium/high heat. Place tomatoes, cut side down, and onions in pan. Cook for 5 to 7 minutes or until tomatoes and onions are tender.
3. Heat remaining oil in a chargrill pan over medium heat. Season steaks with salt and pepper. Cook, 2 pieces at a time, for 4 to 5 minutes each side for medium or until cooked to your liking.
4. Place steaks on plates with stuffed mushrooms, tomatoes and onion. Serve.

Source
Super Food Ideas
Recipe by Damian Heads, RSC