Steak with Porcini butter and sweet potato
Pushed for time but fancy something full of flavour?
With a few well-chosen ingredients you can whip up...
Serves 4
(To finish top the steaks with a slice of the chilled porcini butter )
INGREDIENTS
2 large sweet potatoes, cut into wedges lengthways
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.
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.
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.
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.
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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