Trukai Brown Rice with Steak & Mushroom Sauce

Trukai Brown Rice with Steak & Mushroom Sauce

Trukai Brown Rice with Steak & Mushroom Sauce

Serve 1-2



  • 1 Topside Steak 1 inch thick roughly 200g (substitute: use sirloin, rump, rib-eye steak, tenderloin)
  • 1g Salt
  • 1g pepper


  • 2tsp Salt
  • 1tsp Pepper
  • Handful,  (200g) Mushroom sliced
  • 2pcs Onion whole sliced
  • 1 tbsp Garlic minced
  • 1 cup (250ml)cream  
  • 1 tblsp  Red wine vinegar
  • 1 cup red wine (optional)
  • 4 cups (1L) of Beef stock/Water/vegetable stock
  • 3 tbsp Butter

Brown rice

  • 200g Brown Rice (washed and rinsed)
  • 1L Water
  • 1g Salt



For the brown rice:

  1. Place rice salt and water in a pot. Bring to boil and cook for 35min. Turn heat down and simmer for 15min.
  2. Once cooked allow to sit on the side for 5 min to steam. Take a fork and fluff the rice.
  3. Serve the rice.

 For the steak:

  1. Pat the steak dry with a paper towel. Place a pan on the stove and get hot. Introduce some oil into the pan.
  2. Season the steak on both side with salt and pepper. Once pan is hot put the steak into the pan and cook roughly 3 min on each side. For medium rare you are looking at roughly  3min on each side. Cook for longer if you want to increase the temp to well done. Add butter to the pan to achieve brown color effect.  Once cooked remove and proceed to use the same pan for the sauce.
  3. Allow the steak to rest. Carve the steak and serve with the sauce.

For the sauce:

  1. Using the same pan that you used for the steak.  Add the onions, and mushrooms in the pan. Begin to sauté off. Once ¾ cooked add garlic and cook for 1 min. Add the red wine and bring to boil. Simmer for 1 mi to cook out the alcohol.
  2. Add red wine vinegar and beef stock. Add cream to the pan and reduce to half.
  3. Double check seasoning and serve with the steak and brown rice.