Steak With a Parsnip & Potato Rosti, Wild Mushroom Sauce & Parsnip Crisps
I was flailing around on Valentines day for something wonderful to cook for my husband after a major house cleaning carpet shampooing project. I was short on time and needed to be able to get the ingredients close to home, rather than try to get to the supermarket or farm shop. I happened on this recipe, which I had printed out from Saturday Kitchen and then had put away without making it. All the ingredients were easier to get so I gave it a whirl. The results were stunning!!! The flavors in this dish are really something to write home about! The mushroom sauce has so much flavor- I put port in it rather than madeira as that was what I had to hand.
As my husband had to get up for work the next day, he didn’t want red wine and wanted to keep things not boozy, so I picked up a Chardonnay-Viognier blend, which actually worked well with the mushroom sauce, with its creamy textures. If we had been drinking red, it would have probably been Barolo or Barbaresco, bodied enough for the steak but also a good match for the mushroom sauce.
This is a really easy recipe to make, doesn’t take too long to prep, but just gets a little frantic, briefly, when you are cooking the rosti and sauce and trying to get the steaks on the griddle at the same time. But it is so worth it! A really impressive dish!
Note: Don’t forget to use the grater in your food processor for the potato and parsnip!!
1 potato, grated
1 parsnip grated
2 tbsp creme fraiche or yogurt
1 free range egg
25g/1 oz butter, melted
salt & freshly ground pepper
50g/ 1 3/4 oz unsalted butter
1 garlic clove chopped
250g/ 9oz wild mushrooms
3 tbsp Madeira
300ml/ 10 fl oz dark chicken stock
100ml/ 3 1/2oz double cream
Handful of fresh tarragon
(tbsp fresh chervil leaves for garnish (I had to forgo these as couldn’t get them)
2 tbsp oil
4 x rib-eye steak or sirloin
50g/ 1 3/4 oz unsalted butter
1 large parsnip, sliced into strips using a vegetable peeler
- . For the rosti, wrap the potato in clean towel and squeeze out a s much liquid as possible. Place in a bowl & add the parsnip, .creme fraiche & egg. Season with salt & pepper & stir to combine.
- Heat the butter in a frying pan/ skillet, over a medium heat & place 2 7.5cm/3inch chef rings into the pan. Spoon the potato mixture into the rings, press down well using a spoon & cook for 3-4 minutes, or until the base is golden brown. Remove the rings and turn the rosti over. Cook for 3-4 minutes on the other side, or until cooked through.
- For the mushroom sauce, heat the butter in a large frying pan / skillet until foaming. Fry the garlic for 2-3 minutes (don not burn as will make it bitter). Add the mushrooms & fry for 3-4 minutes or until golden- brown & the liquid from the mushrooms has been released. our in the Madeira & cook until the volume of the liquid has reduced to half, then add the stock & reduce again to half. Stir in the cream, tarragon & chervil & simmer for 5-7 minutes.
- For the steak, brush with oil and when a griddle plate or pan is hot, place the steaks in & cook on each side 2-3 minutes, or to your liking.Add butter at last minute to baste. Allow to rest for 10 minutes before serving.
- For the parsnip crisps, heat a deep fat fryer to 180C. Carefully add the parsnip strips to the oil & fry until golden-brown. Remove using a slotted spoon & drain on kitchen paper towel.
- To serve, place the steak on a plate with the sauce, a rosti then top with the parsnip crisps.