ESSENTIAL RECIPES- RED MEATS
TRUFFLE MUSHROOM STEAK
By SAMFA @ freshmushroomssa
A steak doesn’ t always need a sauce. This indulgent pairing of truffle oil and panfried large brown mushrooms on a perfectly cooked, mature steak is the stuff of dreams.
Serves: 1
INGREDIENTS
• 300g aged steak of your choice, boneless
• olive oil, for drizzling
• salt & pepper
• 30g butter
• a few large brown mushrooms, sliced
• 2 thyme sprigs, woody stalks discarded
• a few drops of truffle oil( or truffle-flavoured oil)
METHOD
1. Drizzle the steak with oil and season with salt and pepper. Braai over hot coals or grill in a piping-hot griddle pan until cooked to your liking( 3.5 minutes per side for a 3cm-thick steak for medium-rare). Remove and let it rest while you prepare the mushrooms.
2. Heat the butter in a pan over high heat, then fry the mushrooms with the thyme until golden brown on all sides.
3. Season with salt and pepper. Remove from the heat, then add a few drops of truffle oil and stir to combine.
4. Top the rested steak with the hot truffle mushrooms and serve immediately.
ORECCHIETTE WITH BEEF MINCE, PEAS & HERBED RICOTTA
By Zandeleen Thygesen @ zandilions
Serves: 4
INGREDIENTS
• ●250g orecchiette pasta
• olive oil
• 1 clove garlic, finely chopped
• 250g lean beef mince
• 1 teaspoon dried Italian herbs or thyme
• zest of 1 lemon
• salt & pepper
• 1 cup peas( fresh or frozen)
• ½ cup ricotta
• 2 tablespoons cream or milk
To serve( optional):
• handful fresh basil or flat-leaf parsley, chopped
• extra ricotta
• Parmesan
• chilli flakes
• lemon zest
• edible flowers( like violas or nasturtiums)
METHOD
1. Cook the orecchiette in salted water until al dente. Reserve ½ cup of the pasta water.
2. Heat olive oil in a large pan. Add garlic, then beef mince. Cook until browned and crumbly. Add herbs, lemon zest, and season well.
3. Stir in the peas and cook for 2 – 3 minutes until just tender.
4. Mix ricotta with cream or milk and a pinch of salt until smooth.
5. Toss drained pasta into the beef mix. Add ricotta mixture and a bit of pasta water. Stir gently to coat and loosen.
6. Serve with chopped basil or parsley, extra dollops of ricotta, a grating of Parmesan, chilli flakes, lemon zest and edible flowers if using.
pro tips:
Reserve more pasta water than you think. That starchy liquid emulsifies the ricotta, creating a silky sauce that clings to the orecchiette.
Brown the mince properly before adding herbs. Deep caramelisation builds flavour & prevents the dish from tasting flat or watery.
88 | Autumn 2026 • essentialflavours. co. za