Refuel

HARRY FISHER’S STEAK& MUSHROOM SAUCE

Australia’s foremost ‘adventure cook’ produces a typically refined take on a classic combo.

“I HAVE had more people say, ‘That’s the best camp meal I’ve ever had,’ after eating this than anything else I’ve cooked,” says peripatetic Fire to Fork campfire wizard Harry Fisher. “It’s probably because it’s definitely a ‘sometimes’ meal. It’s expensive, decadent, not overly healthy, but an absolute winner for impressing your mates.

The Recipe

Serves: 4Prep time: 8 minsTotal time: 40 mins

GEAR• Wok or camp oven• Grill or Grill Basket

INGREDIENTS• Four 5cm-thick rib eye steaks with the bone in (1.2–1.5kg)• Pepper and salt• Olive oil• 300ml thickened cream (works fine with UHT cream if you're short on fridge room)• 1 onion• 200g sliced mushrooms• 2 cloves garlic• 75g salted butter

METHOD

1. Dab the steak dry with a paper towel, smear with olive oil, add coarsely cracked salt and pepper to taste. Seal on a scorching hot grill for 45 seconds on each side (including the strip of fat).

2. While the steak is sealing, put a wok or camp oven on low heat with a knob of butter (around 50–75g). Once the steak has sealed, put it in the buttery pan or camp oven for approximately 20 minutes, turning every five minutes. If you have one, use a meat thermometer to know when the middle of the steak is 53°C (medium-rare).

3. While the meat is cooking, dice the onions and garlic. When the middle of your meat is cooked, take it off to rest, saving butter. Add mushrooms and onion to the butter the steak was cooking in, fry for two minutes, then add garlic and fry for a minute. Add the cream and stir every couple of minutes.

4. Get your steak and throw it on the hottest part of your hotplate (lots of flame and heat is good!) to give them a final seal and caramelise/ char the outside—around 45 seconds on each side.

5. Once the steaks are done, let them rest for five minutes as you finish the sauce.

6. Once the steak has rested, take the sauce off and serve them over the steak with plenty of roast veggies.