Served with a mushroom crème fraiche sauce with chive
Ingredients
- 4 oz rib-eye steak
- 4 tblsp olive oil
- butter
- salt
- pepper
- garlic
- 2 large potatoes
- vegetable stock
- baby chard
- parsley
- thyme
- rosemary
- lemon
- butter
- cream
- salt
- pepper
- olive oil
- red onion
- 1 oz button mushrooms
- 1 oz brown mushrooms or chanterelle mushrooms
- lemon
- crème fraiche
- mushroom ketchup
- single cream
- caster sugar
- chive
- salt
- pepper
- butter
- red onion
- chive flowers
- chive
Method
- Cut steak into rectangle shape, season with salt, pepper, pepper, add olive oil- allow to sit
- Peel and chop potatoes, place in large saucepan with vegetable stock and allow to boil
- Chop, chard, parsley, thyme, rosemary, add to bowl. Sauté red onion in butter and add to bowl with lemon zest also
- When potatoes are cooked, pass them through potato ricer, add mixture in bowl with cream, butter, salt, pepper. Add butter to pan, spoon entire potato mixture into a portioning ring.
- Allow to brown on both side. Put into oven with butter; add lemon zest, juice, crème fraiche. Simmer, add mushroom ketchup, cream, caster sugar, butter, chive. Season with salt and pepper
- Melt butter on pan, sear steak for 1 minute on either side, allow to rest
- Serve
