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  • Mushroom (roughly chopped)assorted wild mushrooms 125.0 g
  • Olive oil 10.0 ml
  • Garlic, crushed 10.0 g
  • Onions 111.0 g
  • Dry White Wine 65.0 ml
  • Chopped Fresh Herbs(Parslely, Thyme, Chives Or Basil)10g



  • Brie Cheese

Traditional combo of mushroom and brie cheese, tops this steak and takes it to a next level of delicousness.



  1. Topping:

    • Sauté the chopped onion in olive oil in a medium sized pan until translucent. Add mushrooms and garlic and cook for an additional 2 minutes.
    • Add the chopped herbs, Robertsons Veggie Seasoning and white wine and reduce until the liquid is evaporated.
  2. Steak:

    • Pre-heat the grill for direct cooking over very high heat.
    • Mix Knorr BBQ marinade with water and stir well.
    • Add the 300g steak and cover with marinades and allow to marinade for 15 minutes.
    • Grill the steaks over direct high heat. Cook for 6-8 minutes for medium rare, turning once or twice and remove from the grill.
    • Remove from the grill and allow to rest for 5 minutes.
  3. Topping:

    • Top the steaks with wild mushrooms and brie cheese and melt under a salamander.
  4. Chefs Tip:

    • Mushrooms have a ton of water in them. When you cook them in a pan, the water will seep out. If you keep the heat low, the mushrooms will just simmer in their liquid. Medium high or high heat will get rid of all that liquid, and will give the mushrooms a nice brown colour.
    • Don't marinate in aluminium containers or foil, because a chemical reaction could spoil the food.
    • Do not leave the steak in a marinade for more than 30 minutes as the steaks are tender cuts and when you cook them it will be mushy and the meat will be pulled apart
  5. Set up:

    • As an alternative use Sirloin, rump etc.
    • You can substitute the Knorr BBQ Marinade with Knorr All Purpose Marinade.