Steak with Porcini butter and sweet potato

 

Pushed for time but fancy something full of flavour?
 With a few well-chosen ingredients you can whip up...Serves 4

(To finish top the steaks with a slice of the chilled porcini butter )

INGREDIENTS2 large sweet potatoes, cut into wedges lengthways

3tbsp olive oil

2tsp rock salt

1tsp dried porcini mushrooms

4 sirloin steaks

Freshly ground black pepper

50g (1¾oz) unsalted butter, softened

2tbsp fresh chopped flatleaf parsley

125g (4½oz) mushroom antipasto

Fresh rocket to serve.

METHOD
1 Preheat the oven to 200°C/fan 180°C/gas 6.

2 Toss the sweet potatoes with 2tbsp olive oil and arrange on a baking tray.
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.

3 Season the steaks with freshly ground black pepper and drizzle with 1 tablespoon olive oil.
Mix the remaining porcini salt with the butter and parsley and roll in clingfilm.
Chill in the fridge for 15 minutes.

4 Preheat a chargrill pan and cook the steaks for 3-4 minutes on each side.
 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.

Steak with Porcini butter and sweet potato

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