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Steak With Sautéed Portobellos And Coriander Mash Recipe

Fancy dishes are fun, but sometimes all you need is a good staple. This Steak with Sautéed Portobellos and Coriander Mash Recipe is sure to hit the spot.

This recipe serves 2.

Ingredients

Coriander mash:

  • 4 medium potatoes (a floury variety)
  • 125ml cream
  • 90g butter, cut into cubes
  • 1 handful fresh coriander
  • Salt to taste

Pea purée:

  • 250g frozen peas
  • 1 Tbsp butter
  • Juice of ½ lemon
  • Salt to taste

Steak:

  • ±400g rump or ribeye steak
  • Avocado oil (or any oil with a high smoke point)
  • 2 – 3 sprigs rosemary
  • 1 clove garlic, crushed
  • 2 Tbsp butter

Mushrooms:

  • 2 large portabello mushrooms
  • Handful thyme sprigs

Additional:

Method

How to make coriander mash:

  1. Place potatoes in large pot and cover with cold water. Bring to a boil, season the water with salt, and simmer until tender. Drain.
  2. When potatoes are cool enough to handle but still very hot, peel them and return the flesh to the warm pot.
  3. Mash potatoes in the warm pot, allowing them to release steam and dry out slightly.
  4. Meanwhile, heat the cream in a saucepan until warm.
  5. Add the warm cream and butter to the potatoes. Stir through until completely smooth and then season well with salt. Roughly chop a handful of coriander and stir through the mash.

How to make pea purée:

  1. Bring a medium-sized pot of water to the boil, and salt generously.
  2. Blanch the peas for 2 – 3 minutes until tender.
  3. Briefly plunge peas into an ice bath and drain.
  4. Add the peas to a blender, together with the lemon juice and butter.
  5. Blitz the peas, adding splashes of water in very small additions if needed.
  6. Blend into a smooth purée and then pass through a fine sieve. Season with salt.

How to make the steak:

  1. Season steak all over with salt and pepper.
  2. Heat a large seasoned cast-iron pan over high heat.
  3. Brush steak generously with avocado oil and brush the pan with avocado oil.
  4. When the pan is smoking hot,  cook the steak, turning every 2 – 3 minutes, until a dark crust forms on both sides and the steak is very rare.
  5. Reduce heat to medium. Add butter, garlic, and rosemary. Baste steak with butter until done to your liking. Transfer steak to a board and let it rest for 10 – 15 minutes.

How to make the sautéed mushrooms:

  1. Wipe pan with a paper towel and add a fresh drizzle of olive oil. C
  2. Cook portabellos with a few sprigs of thyme, salt, and pepper on high heat until golden brown but still nice and juicy.

To serve:

  1. Serve steak with golden brown mushrooms, mash, and pea purée.

Steak With Sautéed Portobellos And Coriander Mash Recipe Notes

This Steak With Sautéed Portobellos And Coriander Mash Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.

They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.

Why mushrooms?

These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!

You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.

We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!

Disclaimer: This is a sponsored recipe that also contains some independent affiliate links. Affiliate relationships allow us to earn a small commission on sales if you click over from our site. This does not affect the purchasing price. Affiliates help us to finance I Love Foodies. We appreciate your love and support.

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