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Pillow Steak - with Creamy Mushrooms & Spinach Pear Salad
Pillow Steak - with Creamy Mushrooms & Spinach Pear Salad
$45.00 ea
Serving Size: 4 Cook Time: 45 minutes
Please note pillow steak is not suitable for sleeping on, no matter how dreamy this dish is.
COOKING INSTRUCTIONS
1. Give all your vegies a little wash. Remove butter from the fridge and cut into cubes to allow it to reach room temperature. Devein the Tuscan cabbage by removing the leaves from the hard stem and roughly chop into 4cm pieces. Cut mushrooms into 1cm thick slices. Finely slice eschallots and garlic. Pick leaves off all the thyme sprigs and roughly chop.
2. In a large saucepan on a medium-high heat, drizzle olive oil, add eschallots and garlic and cook for approx. 5 mins until golden. Add half the chopped thyme leaves and mushrooms, cooking for approx. 5 mins until mushrooms are coloured. Add Tuscan cabbage and reduce heat to medium. Add cream, season with salt and pepper and cook for approx. 10 mins. Remove from heat and set aside.
3.Place butter in a small mixing bowl. Wash and chop capers, zest one lemon and add to the butter, along with the remaining half of the chopped thyme leaves. Season with salt and pepper, mix well and set aside.
4. Cut the pear into quarters, removing the heart and seeds, then finely slice the pear. Roughly chop almonds and toss through spinach leaves with the sliced pear. Dress salad with olive oil and caramelised balsamic vinegar, set aside.
5. Season steaks with salt and pepper. In a hot pan on high heat, drizzle olive oil. Sear the steaks for approx. 3 mins, turn and cook the other side for approx. 2 mins. Remove pan from heat. Add all the caper butter to the pan and continually baste using a spoon for approx. 2 mins. Rest for 10 minutes in the pan before cutting into half centimetre pieces.
6. Plate sliced steak and top with some juices from the frying pan. Serve alongside spinach pear salad and creamy mushrooms and finish with a squeeze of fresh lemon. Consume within 48 hrs.
WHAT'S IN THE BOX?
2 packets pillow steak
3 eschallots
4 Portobello mushrooms
3 garlic cloves
½ bunch thyme
1 tub cream
½ bunch Tuscan cabbage
1 lemon
1 tablespoon capers
1 packet baby spinach leaves
1 pear
¼ cup roasted almonds
½ tablespoon caramelised balsamic vinegar
WHAT YOU'LL NEED FROM YOUR PANTRY
50g butter
Olive oil
Salt
Pepper
IF YOU DON’T HAVE A PANTRY ITEM, YOU CAN ADD IT NOW
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1. Give all your vegies a little wash. Remove butter from the fridge and cut into cubes to allow it to reach room temperature. Devein the Tuscan cabbage by removing the leaves from the hard stem and roughly chop into 4cm pieces. Cut mushrooms into 1cm thick slices. Finely slice eschallots and garlic. Pick leaves off all the thyme sprigs and roughly chop.
2. In a large saucepan on a medium-high heat, drizzle olive oil, add eschallots and garlic and cook for approx. 5 mins until golden. Add half the chopped thyme leaves and mushrooms, cooking for approx. 5 mins until mushrooms are coloured. Add Tuscan cabbage and reduce heat to medium. Add cream, season with salt and pepper and cook for approx. 10 mins. Remove from heat and set aside.
3. Place butter in a small mixing bowl. Wash and chop capers, zest one lemon and add to the butter, along with the remaining half of the chopped thyme leaves. Season with salt and pepper, mix well and set aside.
4. Cut the pear into quarters, removing the heart and seeds, then finely slice the pear. Roughly chop almonds and toss through spinach leaves with the sliced pear. Dress salad with olive oil and caramelised balsamic vinegar, set aside.
5. Season steaks with salt and pepper. In a hot pan on high heat, drizzle olive oil. Sear the steaks for approx. 3 mins, turn and cook the other side for approx. 2 mins. Remove pan from heat. Add all the caper butter to the pan and continually baste using a spoon for approx. 2 mins. Rest for 10 minutes in the pan before cutting into half centimetre pieces.
6. Plate sliced steak and top with some juices from the frying pan. Serve alongside spinach pear salad and creamy mushrooms and finish with a squeeze of fresh lemon. Consume within 48 hrs.
