We wanted to do something a little different with our steak dinner… so instead of seasonal veg or chips, we created this dish! With all the right flavour pairings, each element is delicious on it’s own and divine when tasted together!
And despite a long winded name, with terms like “pate” we can assure you, it’s not that hard to make – and we only used 2 pans to cook everything!
Now that’s not your average pub meal…
Peppered mushroom pate: |
1 tbsp. Nuttelex |
1 tbsp. Extra virgin olive oil |
1 garlic clove, minced |
1 small shallot, finely diced |
2 Sprigs fresh thyme |
2 tbsp. dry white wine |
1/4 cup fresh continental parsley |
Salt & Pepper |
3 cups chopped mushroom of your liking – we used shiitake & brown cups |
2 tbsp. Tofutti (vegan ‘cream cheese’) |
6 whole peppercorns |
1 tbsp. pine nuts |
Eye Fillet: |
2 150gm eye fillet steaks |
2 sliced rasher bacon |
1 tbsp. extra virgin olive oil |
Salt and pepper |
Wilted spinach: |
200gm spinach |
Mushroom jus: |
Reserved pan liquid |
1 cup liquid chicken stock |
1 tbsp. arrowroot |
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