Seared Steaks with Breaded Mushrooms, Roasted Tomatoes and French Fries
Ingredients
- Ingredients
- 4 Steak (each about 150 g)
- 800 grams potatoes
- 1 tsp dried rosemary
- 8 Tomatoes
- extra virgin olive oil
- 8 shiitake Mushrooms
- 1 small red onion
- 10 Tbsps finely crumbled white bread (from the day before)
- salt
- freshly ground peppers
- Fat (for cooking)
- 3 Tbsps chopped Caper (pickled)
- 2 finely chopped Pickle
- 1 Tbsp finely chopped parsley
Preparation steps
Preheat a convection oven to 180°C (approximately 350°F).
For the breaded mushrooms: Pat mushrooms with a damp paper towel. Remove stems. Finely chop the stems and caps. Peel and finely chop the onion. In a bowl, stir the white bread with the mushrooms and onions. Add 4 tablespoons of the olive oil and season with salt and pepper to taste. Knead until thoroughly combined. Place the mushrooms on a greased baking sheet. Rinse the tomatoes and add to the baking sheet. Bake for 20-25 minutes.
For the French fries: Heat a saucepan of oil to 165°C (approximately 330°F). The oil will be hot enough when the oil bubbles when a wooden spoon handle is inserted into it. Peel the potatoes and cut into equal-sized fries. Add to the oil and cook until soft, but have not take on color, about 5 minutes. Remove to a paper towel to drain. Increase the oil temperature to 190°C (approximately 375°F). Cook the potatoes in batches until crisp and golden brown, about 2 minutes. Remove and drain well on paper towels. Sprinkle with salt to taste and the rosemary.
For the steaks: Preheat a grill pan without fat. Add the steaks and sear for 3-5 minutes per side.
For the caper oil: Meanwhile, in a bowl, stir the capers with the gherkins, parsley and 4 tablespoons of the oil. Season with pepper to taste. Season the steaks with salt and pepper to taste. Drizzle the steaks with the caper mixture.