CARAMELISED SIRLOIN STEAKS WITH TRUFFLE SALT, SAUTEED WILD MUSHROOMS & A SIDE OF PARMESAN GRILLED ASPARAGUS

 In Home Chefs Club, Recipes
  • Serves:  4
  • Preparation Time:   15 minutes
  • Cooking Time:   10 minutes

INGREDIENTS

Steak & Wild Mushrooms

  • 4 x 225g sirloin steaks
  • Salt & pepper
  • 30ml vegetable oil
  • 1 knob butter
  • 8 sprigs thyme
  • 4 garlic cloves, squashed
  • 300g wild mushrooms, trimmed
  • Truffle salt

Parmesan Grilled Asparagus

  • 100g asparagus, cleaned & trimmed
  • 20ml olive oil
  • Salt & pepper
  • ½ lemon
  • 30g parmesan

METHOD

Steak & Wild Mushrooms

Bring the steaks out to room temperature and season with salt and pepper. (Do not use too much salt as we will be seasoning it again at the end with truffle salt).

Heat the olive oil in a pan over a high heat. Once hot add the steak fat side down to allow them to render down. Once rendered, caramelize the steaks on both sides for 2 minutes each. Add the butter, thyme and garlic. Turn the heat down to low and spoon the bubbling butter over the steaks turning them occasionally. Do this for 1 – 2 minutes, depending on how you like your steaks done. When done, remove them from the pan and put them aside to rest.

Using the flavorful butter left in the pan, add the wild mushrooms and sauté for 3 minutes, until cooked. Serve the steak with the wild mushrooms on the side. Top the steak with a good sprinkle of truffle salt.

Parmesan Grilled Asparagus

Preheat a griddle pan on a high heat. Put the asparagus in a bowl with the olive oil and a pinch of salt & pepper. Once the pan is smoking, add the asparagus and allow it to grill, tossing occasionally, until cooked – it must still have a slight crunch.

Squeeze over the juice of half a lemon, toss, and place the asparagus on a serving plate. Grate over the parmesan and serve warm.

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