Thursday, 22 September 2011

Steak with Porcini butter and sweet potato

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

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