1. Heat a medium size saucepan and add the olive oil. Sauté the diced onions until they are translucent and start to get a little bit of color. Set aside.
  2. Using a paring knife, slice the King of the Forest mushrooms in half and then score each half, on the flat, cut, side, in a cross-hatch pattern.
  3. Heat a tablespoon of olive oil in a second medium sauté pan. When the oil is very hot and almost smoking, place the King of the Forest mushrooms in a single layer, scored side down, in the pan. Using a cooking weight, press down and sear the mushrooms until they are golden brown.
  4. Remove the seared mushrooms from the pan and keep warm until ready for assembly.
  5. Return the onions to the heat, add the diced portobellos and stir. When all the liquid from the mushrooms has evaporated, add the garlic. Continue to cook the garlic, mushrooms and onions, till they are uniformly softened.
  6. Deglaze using the vegetable stock.
  7. Add the sprig of thyme and bring to a boil.
  8. Stir in the cashew milk and return to a boil.
  9. Reduce heat to a simmer and gently whisk in the flour. Continue to cook, stirring constantly, till the sauce thickens and is smooth. Season with salt and pepper, to taste. Strain the prepared sauce through a fine mesh sieve and keep warm till ready for assembly. Reserve the mushroom solids for another use.
  10. Heat 2 tablespoons of oil in a small sauté pan. Add the shimeji mushrooms and cook till the mushrooms brown and are cooked through. Remove from heat and keep warm until ready for assembly.

Redefine Beef Flank

  1. Remove the defrosted Redefine Beef Flank from the package.
  2. Slice the Redefine Beef Flank, against the grain, into three medallions, 3cm (1.18 inches) wide.
  3. Rub generously with oil.
  4. Pan sear the medallions over medium to high heat, about 3-5 minutes per side (until, an instant read thermometer inserted into the center of each medallion, reaches a temp of 72°C (160°F).
  5. Remove the medallions from the pan and slice along the grain into 30 small ½ -1cm (1/5-2/5 inch) thick, slices.
  6. Season with flaky salt, crushed black pepper and olive oil.
  7. Heat a serving plate.
  8. Put a dollop of portobello sauce in the center of the plate.
  9. Place the sliced Redefine Beef Flank on top of the sauce. Arrange the seared King of the Forest mushrooms attractively alongside.
  10. Spoon the vegan caviar alongside the seared mushrooms.
  11. Drizzle a little bit of sauce on top of the sliced Redefine Beef and sprinkle with salt and freshly ground black pepper.
  12. Arrange the reserved, cooked shimeji mushrooms, alyssum buds and Rosemary sprigs attractively around the plate, serve.
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200g (7 oz) portobello mushrooms, diced

5 King of the Forest mushrooms

9g (1 ¾ tsps.) minced garlic

60g (2 oz) white onion, diced

30g (2 tbsps.) olive oil

200g (7 fl. oz) vegetable stock

120g (4 ¼ fl. oz) cashew milk

1 sprig of thyme

salt, to taste

freshly ground black pepper, to taste

10g (2 tsps.) “00” Flour


4-5 shimeji mushrooms 30g (2 tbsps.) olive oil

2-3 sweet alyssum buds

2-3 Rosemary sprigs

5g (1 tsp) vegan caviar