Jeff Shute’s caramelised shallot and mushroom butter steaks with rosemary and garlic roast potatoes – WOOP

  By Petra  

March 12, 2018

This dish recently featured on the WOOP Foodie menu. At WOOP we handle the prep - roasting, blending, marinating, saucing and everything in between so you can easily and quickly cook dinner. The recipe below is the full recipe for you to create this dish from scratch which takes a fair bit longer than if you had enjoyed it with WOOP, where the time-consuming elements had already been prepared.

  • Prep: 5 mins
  • Cook: 30 mins

Directions

1Preheat the oven to 200℃ (fan bake).

2To make the butter: In a small pot soften the shallots in 1 tbsp of the butter over a medium-low heat. Cook very slowly, stirring regularly until the shallots are golden and very soft. Meanwhile roast the mushrooms in the oven for about 10 mins on an oven tray lined with baking paper. Once roasted allow to cool for several minutes. In a blender grind the dried mushrooms into a powder. Add the shallots, roasted mushroom and herbs. Blend to a paste – there will still be bits of mushroom. Make sure the mixture is room temperature and then add the softened butter. Blend again so the mushroom mixture is spread evenly through the butter. Place the butter on a square of clingfilm and roll into a a log. Chill for at least an hour to set the butter. Slice off in ½ cm thick rounds. Left over butter freezes well and can be used by cutting off when needed.

3To cook the potatoes: Cut the potatoes into 3 cm chunks and then bring to the boil in a pot of salted water over a medium-high heat. Once boiling, boil for approximately 10 mins until the potatoes are just cooked through. Drain in a colander and return to the pot. Pull the leaves off the rosemary and toss through the potatoes with the garlic, oil and a good sprinkle of salt. Spread the steamed potatoes out on an oven tray lined with baking paper. Season with salt. Once the oven is up to heat place in the oven and cook for 20 mins or until browned.

4To cook the steak and beans: Heat a non-stick frying pan or griddle over a low heat. Add the almonds and gently toast for 1-2 mins. Set aside and return the pan to a high heat. Remove sirloin steak from its packaging and pat dry with a paper towel. Rub with cooking oil and season one side with salt and pepper. Trim the ends off the green beans and discard. Once the pan is smoking hot add the beans and char for 2-3 mins. Turning over once or twice. Remove from the pan and add the steak to the pan seasoned side up. Cook for 2-3 mins on each side for medium rare steak. Just before removing steak from pan, place a round of caramelised shallot & mushroom butter on each steak so it can start to melt. Rest for 3 mins. Thinly slice.

5To serve: Arrange potatoes and beans on plates. Top with sliced steak and spoon over caramelised shallot & mushroom butter. Sprinkle over toasted almonds.

Ingredients

2 x sirloin steak

200g green beans

2 tbsp almonds, sliced, skin on

For the butter:

250g butter, softened to room temperature

2 medium shallots, finely sliced

125g mushrooms

1 dried shitake mushroom

2 pieces of dried porcini mushroom

2 tbsp of freshly chopped parsley and chervil, finely chopped

Pinch of dried parsley

1 piping bag or cling film

For the rosemary and garlic potatoes:

500g potatoes, peeled

2 tbsp olive oil

1 clove garlic, crushed

1 sprig of rosemary

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