T-Bones With Roast Mushrooms, Red Wine and Rosemary

Ingredients

• 8 large field mushrooms
• 2 tbsp olive oil, plus extra for drizzling
• 2 tbsp melted butter
• 1 tsp coarsely chopped thyme
• 1 tsp coarsely chopped rosemary
• 1 garlic clove, finely chopped
• Finely grated rind of 1/2 lemon
• 4 T-bone steaks (about 250gm each), at room temperature
• Wilted silverbeet, to serve
• Red wine and mushroom sauce
• 150 ml red wine
• 2 thyme sprigs
• 1 rosemary sprig
• 250 ml beef stock (1 cup)
• 20 gm dried mushrooms, soaked in 100ml hot water for 10 minutes
• 30 gm butter, diced
• 2 tsp red wine vinegar, or to taste