| Ingredients:
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1 piece U.S. Prime Top Sirloin steak, Diamond B trim, Strip Cut
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1.5 LB Salted butter, soft - at room temp.
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2 Portobello mushroom caps
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2 Shallots, chopped fine
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2 tsp. Milled black pepper
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1 T Fresh thyme, chopped
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¼ C Fresh parsley, chopped
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TT Salt & pepper
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1 tsp. Fresh garlic, chopped
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As needed Bocelli Extra Virgin Roman Olive Oil
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6 oz. Haserot Culinaire Demi Glace de Veau
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6 oz. Garden Chef Red Skin Mashed Potatoes
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1-2 T White Mustang Horseradish
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Instructions:
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For the Portobello Butter (yields enough for about 10 orders)
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Lightly drizzle the mushrooms with oil, season with garlic, salt and pepper
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Roast in 375*F oven for 15 minutes, cool and chop fine.
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Blend softened butter with mushrooms, shallots, pepper, thyme and parsley.
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Scrape out butter onto sheet of parchment paper and roll tightly into log shape - freeze.
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For the steak
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Season top sirloin steak with salt and pepper and grill to desired degree of doneness.
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Slice steak thinly on slight bias and arrange around a serving of horseradish smashed potatoes.
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Plate steak over a pool of demi glace and top with 2-1 ounce medallions of compound butter.
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Serves: 2 |