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Sautéed Portabellos, Steak, Coriander Mash & Pea Purée

Paired with your favourite steak this meal is guaranteed to make you smile.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Culinary Collection, Make Everyday Gourmet
Cuisine South African
Servings 2

Ingredients
  

Coriander mash:

  • 4 medium potatoes (a floury variety)
  • 125 ml cream
  • 90 g butter, cut into cubes
  • 1 handful fresh coriander
  • Salt to taste

Pea purée:

  • 250 g frozen peas
  • 1 tbsp butter
  • Juice of ½ lemon
  • Salt to taste

For the Steak:

  • 400 g rump or ribeye steak
  • Avocado oil (or any oil with a high smokepoint)
  • 3 sprigs rosemary
  • 1 clove garlic, crushed
  • 2 tbsp butter
  • 2 large portabello mushrooms
  • Handful thyme sprigs
  • Olive oil
  • Salt and pepper, to taste

Instructions
 

For the coriander mash:

  • Place potatoes in large pot and cover with cold water. Bring to a boil, season the water with salt and simmer until tender. Drain.
  • When potatoes are cool enough to handle but still very hot- peel them and return the flesh to the warm pot.
    Mash potatoes in the warm pot allowing them to release steam and dry out slightly.
  • Meanwhile, heat the cream in a saucepan until warm. Add the warm cream and butter to the potatoes.
    Stir through until completely smooth and then season well with salt. Roughly chop a handful of coriander and stir through the mash.

For the pea purée:

  • Bring a medium sized pot of water to the boil, and salt generously.
    Blanch the peas for 2-3 minutes until tender. Plunge peas into an ice bath briefly and drain.
    Add the peas to a blender with the lemon juice and butter. Blitz the peas, adding splashes of water in very small additions if needed.
    Blend into a smooth purée and then pass through a fine sieve.
    Season with salt.

For the steak:

  • Season steak all over with salt and pepper. Heat a large seasoned cast-iron pan over high heat.
    Brush steak generously with avocado oil and brush the pan with avocado oil.
    When the pan is smoking hot- cook the steak, turning every 2–3 minutes, until a dark crust forms on both sides and the steak is very rare.
    Reduce heat to medium- add butter, garlic, and rosemary. Baste steak with butter until done to your liking.
    Transfer steak to a board and it rest for 10-15 minutes.  

For the mushrooms:

  • Wipe pan with a paper towel and add a fresh drizzle of olive oil.
    Cook portabellos with a few sprigs of thyme, salt and pepper on high heat until golden brown but still nice and juicy.
    Serve steak with golden brown mushrooms, mash and pea purée.
Keyword meat, steak