Recipes Steak with valdeon butter and sherry mushroom sauce

Recipes Steak with valdeon butter and sherry mushroom sauce

Recipes Steak with valdeon butter and sherry mushroom sauce

Recipes Steak with valdeon butter and sherry mushroom sauce Valdeon is a Spanish blue cheese which usually tastes amazing with this succulent meat. Steak with valdeon butter and sherry mushroom sauce

Ingredients

  • 1 bunch chicory, trimmed, halved
  • 90ml olive oil
  • 200g Swiss brown mushrooms, trimmed
  • 2 eschalots, thinly sliced
  • 3 cloves garlic, bruised
  • 6 sprigs thyme
  • 1 tablespoon sherry vinegar
  • 150ml oloroso sherry (see note)
  • 200g veal glace (see note)
  • 4 x 250g New York-cut beef sirloin steaks
  • 2 tablespoons pinenuts, chopped

Valdeon butter

  • 125g unsalted butter, softened
  • 50g Valdeon (see note) or gorgonzola piccante, crumbled
  • 1/2 small clove garlic, crushed
  • 2 tablespoons finely chopped flat-leaf parsley

Method

  • Step 1

    For Valdeon butter, combine all ingredients, spoon in a 10cm line along the edge of a small piece of baking paper and roll up. Distort ends to form a log, then chill until needed.

  • Step 2 Blanch chicory in boiling water with regard to 30 seconds. Empty, refresh under cold water, then deplete well.
  • Step 3

    Heat 2 tablespoons oil in an ovenproof frying pan over high heat and toss mushrooms for 2 minutes or until lightly browned, then set aside. Put eschalots, 1 clove garlic and thyme to pan, reduce heat to medium and cook until eschalots are soft. Add vinegar and simmer until evaporated, then add sherry and simmer until reduced by half. Add veal glace and mushrooms, and set aside. Just before serving, bring to a simmer.

  • Step 4 Preheat oven to 190�C.
  • Step 5

    Heat 2 teaspoons oil in a large ovenproof frying pan over medium heat and cook steaks for 1 minute each side or until browned. Transfer to the oven and cook for 5 minutes, then set aside to rest with regard to 5 minutes.

  • Step 6

    Meanwhile, heat remaining oil in a frying pan, add leftover garlic and cook until golden, then discard. Add chicory and pinenuts, season and toss to heat through. Serve steaks on a bed of chicory, topped with a slice of butter, and with sherry-mushroom sauce spooned around.