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Porcini bavette steaks with mushrooms
These tender steaks pair beautifully with the wild, handpicked, exotic mushrooms. The steak is enhanced by the deep, earthy flavour of the porcini powder which contrasts with sweet and aromatic soya sauce.
Plus30 minutes for steaks to reach room temperature
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275g pack 2 British beef bavette steaks, taken out of the fridge 30 minutes ahead of cooking
Preheat the oven to very low, warm 3 plates and prepare all the ingredients. Rub the steaks with the porcini powder and 1 tsp oil; season and set aside to marinate for 5-10 minutes. Meanwhile, heat the mashed potato according to pack instructions. Steam the broccoli for 4-5 minutes until tender.
Put a non-stick frying pan over a high heat. Sear the steaks for around 2 minutes on each side, depending on thickness, flipping after each minute. During the last 30 seconds, add 2 tsp butter to the pan, let it melt, then spoon over the meat a few times as it cooks. Lift the steaks onto a plate and splash with the soya sauce. Cover loosely and transfer to the oven.
Add the remaining 1 tsp oil and butter to the hot pan, then toss in the mushrooms and garlic; season. Fry over a high heat for 2 minutes until golden; toss but allow the mushrooms to catch some colour. Slice the steaks across the grain, put on the warm plates and serve with the mushrooms and some of the resting juices, the mash and broccoli, and a dash more soya sauce, if liked.
Try serving with fresh egg noodles, tossed with the cooked mushrooms and garlic, instead of the mash.
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