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Beef, Mushroom and Parmesan Salad

2 cups fresh, closed mushrooms
100 mL extra virgin olive oil
2 tablespoons finely chopped fresh herbs your choice
sea salt
freshly ground black pepper to taste
lemon juice to taste, freshly squeezed
a thick slice of sirloin or rump steak, about 150g
50g fresh Italian Parmesan cheese, shaved into thin strips
fresh thyme to use as a brush

Season the beef with pepper and salt on both sides. This should be
done just prior to cooking as the salt will draw all the moisture
out of the beef. Before frying the meat, oil the frying pan or
grill by using a bunch of fresh thyme tied together and dipped in
olive oil. The sprig of thyme not only adds a subtle flavour to
the meat, but also prevents the bristles of a normal pastry brush
melting when coming into contact with the hot grill or frying pan.

Place the meat on an extremely hot grill or frying pan and cook it
on one side until about 60% done. Turn once and cook on the other
side the remaining 40%. Once the steak is cooked remove it from
the grill and let it rest in a warm place so that the juices can
be reabsorbed into the meat, making it more tender and flavoursome.

Wipe the mushrooms, don't wash them, otherwise they will go soggy.
Cut off the stalks and slice the mushrooms thinly. Put all the
mushrooms in a large salad bowl. Season with freshly ground pepper,
sea salt, olive oil and freshly squeezed lemon juice. Gently toss
the mushrooms to mix in the flavours without crushing the mushrooms.
Chop the herbs (parsley) finely. Slice the steak once it has
rested. Use a good sharp knife to cut thin slices.

To present the salad pile the mushrooms on a platter and sprinkle
them with parsley. Place the sliced beef over the mushrooms then
garnish with freshly shaved Parmesan cheese.


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