naidufoodrecipes: Steak with Porcini butter and sweet potato



Monday, December 12, 2011

Steak with Porcini butter and sweet potato




INGREDIENTS

  1. 2 large sweet potatoes, cut into wedges lengthways 
  2. 3tbsp olive oil 
  3. 2tsp rock salt 
  4. 1tsp dried porcini mushrooms 
  5. 4 sirloin steaks 
  6. Freshly ground black pepper 
  7. 50g (1¾oz) unsalted butter, softened 
  8. 2tbsp fresh chopped flatleaf parsley 
  9. 125g (4½oz) mushroom antipasto 
  10. 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. 

1 comment:

Contest Chef said...

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