Project Description

Sautéed Portabellos, Steak, Coriander Mash & Pea Purée
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Prep Time 30 mins
Course Culinary Collection, Make Everyday Gourmet
Servings 2


Coriander mash:

  • 4 medium potatoes (a floury variety)
  • 125 ml cream
  • 90 g butter, cut into cubes
  • 1 handful fresh coriander
  • Salt to taste

Pea purée:

  • 250 g frozen peas
  • 1 Tbsp butter
  • Juice of ½ lemon
  • Salt to taste

For the Steak:

  • 400 g rump or ribeye steak
  • Avocado oil (or any oil with a high smokepoint)
  • 3 sprigs rosemary
  • 1 clove garlic, crushed
  • 2 Tbsp butter
  • 2   large portabello mushrooms
  • Handful thyme sprigs
  • Olive oil
  • Salt and pepper, to taste


  • For the coriander mash:
    Place potatoes in large pot and cover with cold water. Bring to a boil, season the water with salt and simmer until tender. Drain.
    When potatoes are cool enough to handle but still very hot- peel them and return the flesh to the warm pot.
    Mash potatoes in the warm pot allowing them to release steam and dry out slightly.
    Meanwhile, heat the cream in a saucepan until warm. Add the warm cream and butter to the potatoes.Stir through until completely smooth and then season well with salt. Roughly chop a handful of coriander and stir through the mash.
    For the pea purée:
    Bring a medium sized pot of water to the boil,and salt generously. Blanch the peas for 2-3 minutes until tender. Plunge peas into an ice bath briefly and drain. Add the peas to a blender with the lemon juice and butter. Blitz the peas, adding splashes of water in very small additions if needed. Blend into a smooth purée and then pass through a fine sieve. Season with salt.
    For the steak:
    Season steak all over with salt and pepper. Heat a large seasoned cast-iron pan over high heat.
    Brush steak generously with avocado oil and brush the pan with avocado oil. When the pan is smoking hot- cook the steak,turning every 2–3 minutes, until a dark crust forms on both sides and the steak is very rare.Reduce heat to medium- add butter, garlic, and rosemary. Baste steak with butter until done to your liking. Transfer steak to a board and it rest for 10-15 minutes.  
    For the mushrooms:
    Wipe pan with a paper towel and add a fresh drizzle of olive oil. Cook portabellos with a few sprigs of thyme, salt and pepper on high heat until golden brown but still nice and juicy.
    Serve steak with golden brown mushrooms, mash and pea purée.