SIR­LOIN STEAK AND ROASTED PORCINI MUSH­ROOMS WITH BLACK-OLIVE VINAI­GRETTE

Recipe Neil Roake

House and Leisure Food - - WINTER WARMTH -

olive oil 8 porcini mush­rooms 4×300g sir­loin steaks

for the black-olive vinai­grette

20 black kala­mata olives 3T olive oil 1T bal­samic vine­gar

Serves 4

Pre­heat the oven to 180°C. Driz­zle olive oil over the mush­rooms and roast for 20 min­utes. Fry the steaks on a hot grid­dle for about five min­utes on each side, or to the de­sired well­ness.

To make the vinai­grette, re­move the olive pits and chop the flesh finely, al­most to a paste, then stir in the olive oil and vine­gar. Serve the steak with the vinai­grette and roasted porcini mush­rooms, and home-made chips on the side.

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