Rainy day here in Phuket, good one to spend some time in the kitchen (again). So, got a couple of striploin steaks lurking in the freezer, so one called into service. First thing is to strip the fat off.



What I do then is roll it out slightly, spray on some olive oil and season with salt and pepper both sides.



Meanwhile, potatoes and garlic are boiling away, and prepped some carrots and cauliflower. The carrots are going to be roasted, having been coated with olive oil, salt and pepper, the cauliflower likewise though with some cayanne pepper and cumin seeds.



The steak is going to have a red wine and mushroom sauce to go with it.



So, vegetables in a hot oven, time to start the steak. About 3 minutes each side in a hot skillet, then put to one side to rest.







Added a knob of butter in the skillet, then some shallots to soften.



Added some grated garlic, cooked for a minute then added the mushrooms.



Once the mushrooms were cooked, added the red wine, stirring occasionally until it had reduced down, after which a spoon of mustard added.



By this time, vegetables were done (I'd also boiled up some garden peas),





Steak was good, consistent from first bite to the last.