Pushed for time but fancy something full of flavour?
With a few well-chosen ingredients you can whip up...
Serves 4
2 large sweet potatoes, cut into wedges lengthways
1 Preheat the oven to 200°C/fan 180°C/gas 6.
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.
Mix the remaining porcini salt with the butter and parsley and roll in clingfilm.
Chill in the fridge for 15 minutes.
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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