Steak and Wild Mushroom Suet Dumplings
A hearty and flavorful dish that combines juicy steak with earthy wild mushrooms and rich suet dumplings. The steak is seared to perfection, then baked with a savory mushroom mixture that adds depth and complexity. The dumplings, made with suet, provide a tender and satisfying accompaniment. This dish is perfect for a special occasion or a comforting meal on a cold night.
The origins of steak and wild mushroom suet dumplings can be traced back to the British Isles, where hearty and comforting dishes were essential for survival in the harsh climate. Butchers would often sell off cuts of meat at a discount, and resourceful cooks found creative ways to use them. One such method was to combine steak with wild mushrooms, which were abundant in the forests, and suet, a type of fatty tissue that added richness and moisture to the dish. Over time, this combination became a beloved classic, passed down through generations.
Prep time: 20 | Cook time: 30 | Serves: 4
Ingredients
- Steak (ribeye or sirloin)
- Olive oil
- Salt and pepper
- Wild mushrooms (such as oyster, shiitake, or chanterelle)
- Shallot
- Garlic
- Thyme
- Suet
Instructions
- Season the steak with salt and pepper and sear in a hot pan with olive oil until browned on both sides.
- Remove the steak from the pan and set aside.
- In the same pan, sauté the mushrooms, shallot, garlic, and thyme until softened.
- Stir in the suet and cook until melted.
- Place the steak back in the pan and pour the mushroom mixture over it.
- Bake in a preheated oven at 375°F for 20-25 minutes, or until the steak is cooked to your desired doneness.
- Let the steak rest for a few minutes before slicing and serving.
Why It Works
- Searing the steak creates a flavorful crust while locking in its juices.
- Using a variety of wild mushrooms adds depth and complexity to the dish.
- The suet in the dumplings melts and creates a tender and flaky texture.
- Baking the steak with the mushroom mixture allows the flavors to meld and develop.