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    Griddled Steak, Wasabi Butter, Mushroom and Salad Baguette

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    Griddled Steak, Wasabi Butter, Mushroom and Salad Baguette

    Serves: 1


    • 1 tbsp lightly salted butter
    • 1/4 tsp wasabi paste
    • 2 tsp olive oil
    • 1 Aberdeen Angus Sirloin Steak (200g)
    • 1 portabellini mushroom
    • 1 small white baguette
    • 1 handful waitrose herb salad


    1. In a small bowl, mix together 1 tbsp lightly salted butter, softened with ¼ tsp wasabi paste. Meanwhile, heat a griddle or frying pan with 2 tsp olive oil. Add an Aberdeen Angus sirloin steak (about 200g) and a sliced Portabellini mushroom. Cook the steak for 3-4 minutes on one side. Turn over and spread with half the wasabi butter.
    2. Cook for another 3-4 minutes on the other side. The steak will be medium-rare at this stage; cook for a few minutes longer for a well-done steak. Now, cut half a small white baguette through the centre lengthways, then top with a handful of Waitrose Herb Salad and the sliced mushroom.
    3. Remove the steak from the pan, spread with the remaining butter and cut into thick slices. Place on top of the sliced mushroom, and season with freshly ground black pepper and any remaining pan juices. Top with the other baguette half and secure using a cocktail stick.

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