Month: May 2016

 

For the mushrooms:
2 tablespoons oil
1 shallot, finely chopped
2 cups mushrooms, quartered
salt and pepper to taste

For the steak:
300g thick-cut sirloin steak
2 tablespoons canola oil
salt and pepper to taste (be generous)

For assembly:
100g cream cheese, softened
2 egg yolks
10g chives, chopped
30g grated Parmesan

Preparation:

Preheat oven to 400F/200C.

Heat oil in a pan over medium heat. Add shallots, cooking until translucent. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.

In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until evenly incorporated. Set aside.

On a cutting board, season both sides of the steak with salt and pepper.

Cut about 3/4 of the way through the steak, making the incisions 1-inch part.

Pack a spoonful of the mushrooms mixture into each cut in the steak.

Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes, depending on how you like your steak cooked.

2 teaspoons Chili Powder
1.5 teaspoon Ground Cumin
1/2 teaspoon Paprika
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/2 teaspoon Onion Powder
1/4 teaspoon Dried Oregano
1/4 teaspoon Black Pepper