Sun, 20 March 2022
Chef: Martin O'Donnell
Ingredients :
(Serves 2)
10oz. Hereford prime rib eye steak, take out an hour before to be room temperature.
200g Irish organic wild mushrooms sliced.
50g freshly picked wild garlic leaves washed, just coming into season now.
50ml cooking vegetable oil.
100ml good quality mayonnaise & 2 tbsp. spicy miso sauce or sweet chilli combined.
Knob of butter.
Salt and pepper.
Young salad leaves or microgreens or watercress to finish.
Ingredients For the flat bread: makes 4 large.
220g self-rising flour
220g velvet cloud sheep’s natural yoghurt or any good quality Irish natural yoghurt
METHOD
Mix the flour, yoghurt, Salt and pepper pinch and dry herbs if you wish.
Mix all together in a bowl and allow to rest …roll out to 2 cm thick and cut 4 large circles
Cook on a dry pan and turn over, repeat until all cooked.
Heat a non-stick frying pan and add 2 tbsp. of vegetable oil to get hot and place the steak into the pan gently.
Do not touch for 3 minutes and then turn over and again try not to disturb the steak to get a lovely crust on the steak and season well...add a knob of butter and swirl around the pan and remove onto a plate to rest for 5 minutes , pouring the butter from the pan over it . I like mine medium rare so 3 minutes each side is good but if you wish well-cooked allow it to cook gently...
In a separate pan, heat a tbsp. of vegetable oil and add in the sliced mushrooms, cook quickly for a minute and add a knob of butter and then the wild garlic.
To plate place a flatbread onto a warm plate and spread the miso mayonnaise on it, next scatter the cooked mushrooms and then carve the ribeye steak and lay on top. Finish with some young leaves or micro herb greens.
