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Sirloin Steak with Anchovy Herb Butter Mushrooms & Celeriac Puree

Sirloin Steak with Anchovy Herb Butter Mushrooms & Celeriac Puree

Dinner is sorted with this delicious dish, making the best of in-season produce

Sirloin Steak with Anchovy Herb Butter Mushrooms & Celeriac Puree

4 x 250g thick-cut sirloin steaks

2 tbsp olive oil

4 medium pine mushrooms

4 medium portobello mushrooms

12 small shiitake mushrooms

Steamed green beans, to serve

 

Anchovy Herb Butter

100g butter, softened

3 anchovies, finely chopped

1 small garlic clove, crushed

½ tsp mild curry powder

2 tsp Dijon mustard

2 tbsp finely chopped chives

1 tbsp finely chopped parsley

 

Celeriac Puree

1kg celeriac, peeled, chopped

2 medium potatoes, peeled, chopped

25g butter, chopped

¼ cup verjuice

⅓ cup pure cream, warmed

Grated fresh nutmeg

To make anchovy herb butter, combine ingredients in a bowl. Season with salt and pepper. To make celeriac puree, steam celeriac and potato in a steamer over a saucepan of boiling water until tender. Transfer celeriac to a medium saucepan. Add butter and verjuice. Using a stick blender, process until smooth. Add potato. Pulse briefly. (Do not over-mix or potato will become starchy.) Place over a medium heat. Add cream. Stir puree until heated through. Sprinkle with a pinch of nutmeg. Season with salt and pepper.

Meanwhile, heat a large chargrill pan over a high heat. Drizzle steaks with 1 tablespoon of the oil and season with salt and pepper. Cook steaks for 4 to 5 minutes on each side for medium. Cover loosely with foil to keep warm.

Drizzle mushrooms with remaining oil. Season with salt and pepper.

Cook mushrooms for 3 minutes on each side, or until golden and tender.

Cut steaks into thick slices. Divide steak and mushrooms among four plates. Top with anchovy herb butter. Serve with celeriac puree and beans.

 

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