Ingredients

	2x Sirlion Steak
	200g Green Beans
	2 Tbsp Almonds Sliced, Skin On
	For The Butter
	250g Butter Softened
	2 Medium Shallots Finely Sliced
	125g Mushrooms
	1 Dired Shittake Mushroom
	2 Pieces Dired Porcini Mushroom
	2 Tbsp Freshly Chopped Parsley and Chervil Finely Chopped
	Pinch Dired Parsley
	1 Pipping Bag or Cling Film
	For Potatoes
	500g Potatoes Peeled
	2 Tbsp Olive Oil
	1 Clove Garlic Crushed
	1 Sprig Rosemary

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WOOP Guest Chef: Jeff Shute’s caramelised shallot and mushroom butter steaks with rosemary and garlic roast potatoes

Name: WOOP Guest Chef: Jeff Shute’s caramelised shallot and mushroom butter steaks with rosemary and garlic roast potatoes
Ingredients: Sirlion Steak: 2x; Green Beans: 200g; Almonds: 2 Tbsp; Butter: 250g; Medium Shallots: 2; Mushrooms: 125g; Dired Shittake Mushroom: 1; Dired Porcini Mushroom: 2 Pieces; Freshly Chopped Parsley and Chervil: 2 Tbsp; Dired Parsley: Pinch; Pipping Bag or Cling Film: 1; Potatoes: 500g; Olive Oil: 2 Tbsp; Garlic: 1 Clove; Rosemary: 1 Sprig

Medium

Ingredients

2x Sirlion Steak
200g Green Beans
2 Tbsp Almonds
Sliced, Skin On
For The Butter
250g Butter
Softened
2 Medium Shallots
Finely Sliced
125g Mushrooms
1 Dired Shittake Mushroom
2 Pieces Dired Porcini Mushroom
2 Tbsp Freshly Chopped Parsley and Chervil
Finely Chopped
Pinch Dired Parsley
1 Pipping Bag or Cling Film
For Potatoes
500g Potatoes
Peeled
2 Tbsp Olive Oil
1 Clove Garlic
Crushed
1 Sprig Rosemary

Directions

Steps

1 Done	Preheat the oven to 200℃ (fan bake).
2 Done	To Make Butter In a small pot soften the shallots in 1 tbsp of the butter over a medium-low heat. Cook very slowly, stirring regularly until the shallots are golden and very soft.
3 Done	Meanwhile roast the mushrooms in the oven for about 10 mins on an oven tray lined with baking paper. Once roasted allow to cool for several minutes.
4 Done	In a blender grind the dried mushrooms into a powder.
5 Done	Add the shallots, roasted mushroom and herbs. Blend to a paste – there will still be bits of mushroom.
6 Done	Make sure the mixture is room temperature and then add the softened butter. Blend again so the mushroom mixture is spread evenly through the butter.
7 Done	Place the butter on a square of clingfilm and roll into a a log. Chill for at least an hour to set the butter. Slice off in ½ cm thick rounds. Left over butter freezes well and can be used by cutting off when needed.
8 Done	To Cook Potatoes Cut the potatoes into 3 cm chunks and then bring to the boil in a pot of salted water over a medium-high heat. Once boiling, boil for approximately 10 mins until the potatoes are just cooked through. Drain in a colander and return to the pot.
9 Done	Pull the leaves off the rosemary and toss through the potatoes with the garlic, oil and a good sprinkle of salt. Spread the steamed potatoes out on an oven tray lined with baking paper. Season with salt. Once the oven is up to heat place in the oven and cook for 20 mins or until browned.
10 Done	To Cook Steak And Beans Heat a non-stick frying pan or griddle over a low heat. Add the almonds and gently toast for 1-2 mins.
11 Done	Set aside and return the pan to a high heat. Remove sirloin steak from its packaging and pat dry with a paper towel.
12 Done	Rub with cooking oil and season one side with salt and pepper. Trim the ends off the green beans and discard.
13 Done	Once the pan is smoking hot add the beans and char for 2-3 mins. Turning over once or twice.
14 Done	Remove from the pan and add the steak to the pan seasoned side up.
15 Done	Cook for 2-3 mins on each side for medium rare steak
16 Done	Just before removing steak from pan, place a round of caramelised shallot & mushroom butter on each steak so it can start to melt. Rest for 3 mins. Thinly slice.
17 Done	To Serve Arrange potatoes and beans on plates. Top with sliced steak and spoon over caramelised shallot & mushroom butter. Sprinkle over toasted almonds.