Steak with Porcini butter and sweet potato

(To finish top the steaks with a slice of the chilled porcini butter )

 

INGREDIENTS

2 large sweet potatoes, cut into wedges lengthways

3tbsp olive oil

2tsp rock salt
1tsp dried porcini mushrooms
4 sirloin steaks
Freshly ground black pepper
50g (1¾oz) unsalted butter, softened
2tbsp fresh chopped flatleaf parsley
125g (4½oz) mushroom antipasto

Fresh rocket to serve.

 

METHOD

1 Preheat the oven to 200°C/fan 180°C/gas 6.

2 Toss the sweet potatoes with 2tbsp olive oil and arrange on a baking tray. Season with 1tsp rock salt and roast for 30 minutes.

Meanwhile, whizz the porcini mushrooms to a powder in a processor, mix in the remaining salt and sprinkle 2 teaspoons of this mixture over the steaks.

3 Season the steaks with freshly ground black pepper and drizzle with 1 tablespoon olive oil. Mix the remaining porcini salt with the butter and parsley and roll in clingfilm. Chill in the fridge for 15 minutes.

 

4 Preheat a chargrill pan and cook the steaks for 3-4 minutes on each side. Leave to rest for 2 minutes. Add the mushroom antipasto to the pan and warm through. Top the steaks with a slice of the chilled porcini butter and the mushroom antipasto. Serve with the sweet potato wedges and fresh rocket leaves.