Watch Cook Like a Chef on RTÉ One every Monday at 8pm.
Ingredients
Serves 2
- 1 thick-cut striploin steak – 400-500g
- Sea salt
- 4 large portobello mushrooms
- 1 tbsp vegetable oil
- Sea salt and black pepper
- 2 tbsp nduja paste
- 30g butter
- 70g breadcrumbs
- 60g Cashel Blue cheese, crumbled, plus extra for garnish
- Handful picked mint leaves, for herb salad
- Handful picked parsley leaves, for herb salad
- Olive oil, to dress the herb salad
Method
- Preheat the oven to 200c.
- Peel the portobello mushrooms and remove the stem. Drizzle lightly in vegetable oil, then season the mushrooms with salt and pepper.
- Place on an oven tray and roast in the oven for 10 minutes at 200c, then remove from the oven. Drop the oven heat to 150c.
- While the mushrooms are roasting, add the nduja and butter to a small saucepan and place on a low to medium heat to melt down. Then stir in the breadcrumbs and cook for 2 minutes on a low heat, stirring regularly, before adding the blue cheese.
- Stir the mix lightly for another minute until the cheese begins to melt through the crumbs and the crumbs have soaked up the nduja and butter, then remove from the heat.
- Spoon the breadcrumb mix into the mushrooms, set aside. Now onto the steak.
- Place a large non-stick pan on the heat, season the steak with sea salt on both sides. Once smoking hot, caramelise the meat on all sides before placing on a wire rack.
- Cook at 150c for 12 -15 minutes for a medium finish. Rest the steak for 10 mins. As the steak rests, place the mushrooms under a hot grill to gratinate the bread crumbs.
- Slice the steak and serve the mushrooms on top to share.
