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Steak with valdeon butter and sherry mushroom sauce
Steak with valdeon butter and sherry mushroom sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spanish Valdeon blue cheese pairs perfectly with juicy steak.
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
  • 20.00 ml sherry vinegar
  • 150ml oloroso sherry (see note)
  • 200g veal glace (see note)
  • 4 x 250g New York-cut beef sirloin steaks
  • 40.00 ml pinenuts, chopped
  • 125g unsalted butter, softened
  • 50g Valdeon (see note) or gorgonzola piccante, crumbled
  • 1/2 small clove garlic, crushed
  • 40.00 ml finely chopped flat-leaf parsley
Instructions:
  • To make Valdeon butter, mix all the ingredients together, then spread the mixture in a 10cm line along the edge of a small piece of baking paper. Roll it up tightly, twisting the ends to shape it into a log. Refrigerate until ready to use.
  • Place chicory in boiling water for a quick 30-second blanch. Remove, cool in cold water, and drain thoroughly.
  • In a hot ovenproof frying pan, sauté mushrooms in 2 tablespoons of oil for 2 minutes until lightly browned. Set aside. Cook eschalots, garlic, and thyme until eschalots are soft. Stir in vinegar and simmer until evaporated, then add sherry and simmer until reduced by half. Add veal glace and mushrooms back to the pan. Before serving, bring to a simmer.
  • Preheat your oven to 190°C.
  • In a large ovenproof frying pan over medium heat, heat 2 teaspoons of oil. Sear steaks for 1 minute on each side until nicely browned. Finish cooking in the oven for 5 minutes. Allow the steaks to rest for another 5 minutes before serving.
  • Next, heat the rest of the oil in a frying pan, cook the remaining garlic until golden, then discard. Add chicory and pinenuts, season, and toss until heated through. Serve the steaks on a bed of chicory, topped with a slice of butter, and spoon the sherry-mushroom sauce around.

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