Steak Medallions, Mushroom Sauce and Spring Greens
This spectacular steak dish from Jamie Oliver's best-selling 15-Minute Meals cookbook is the ultimate treat in a hurry. On the table in just 15 minutes, it's a brilliant beef recipe to have up your sleeve for an impromptu dinner party or a last-minute meal to impress the one you love.
Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook a recipe it might take a little longer, but that’s OK, it’s not a race.
|For the mushroom sauce:|
|30g||dried porcini mushrooms|
|2||cloves of garlic|
|1||good splash of brandy|
|4 tbsp||single cream|
|1 tsp||truffle oil|
|For the greens:|
|800g||baby new potatoes|
|1/2||savoy cabbage (roughly 400g)|
|1 tbsp||extra virgin olive oil|
|For the steak:|
|4 x 125g||quality fillet steak medallions|
You will need a stick blender.
Ingredients out • Kettle boiled • Casserole pan, high heat • Medium frying pan, medium heat • Griddle pan, high heat • Stick blender
Put the porcini into a mug and cover with boiling water • Halving any larger ones, put the new potatoes into the casserole pan and cover with boiling salted water and the lid • Slice the cabbage 2.5cm thick, add it to the pan and replace the lid • Put 1 tablespoon of olive oil into the frying pan and tear in the mixed mushrooms • Squash the unpeeled garlic through a garlic crusher over the top, add the porcini (reserving the liquid) and a pinch of salt and pepper, and toss regularly.
Rub the steaks with salt, pepper and 1 tablespoon of olive oil, then place on the griddle pan with the oyster mushrooms, turning the steaks every minute until cooked to your liking • Trim the ends off the broccoli, then add it to the casserole pan with the peas to cook for 2 minutes • Drain, toss in the extra virgin olive oil and the juice of ½ a lemon, and season to taste.
Add the brandy to the mixed mushrooms, carefully light it with a match (if you want), let the flames subside, then add the cream and truffle oil and bring to the boil • Adjust the consistency with the reserved porcini liquid (discarding any gritty bits), then blend the sauce to the consistency of your liking and season to taste • Serve with the steaks, oyster mushrooms, spuds and greens.
445 calories per serving.
Taken from Jamie’s 15-Minute Meals eBook, published by Michael Joseph. Recipe © Jamie Oliver 2012. Photos © Jamie Oliver Enterprises Limited 2012, by David Loftus.