Sautéed Portabellos, Steak, Coriander Mash & Pea Purée
Paired with your favourite steak this meal is guaranteed to make you smile.
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.