- Serves: 2
- Cook Time: 50 minutes
- Prep Time: 30 minutes
- Effort: easy
For the crust
- 60 g wild mushrooms
- 180 g dried breadcrumbs, sieved
- 1 tsp thyme, leaves only
- 3 tbsp chopped parsley
- 180 g butter, softened
- 50 g roquefort cheese, finely diced
For the potatoes
- 3 potatoes
- 2 tbsp sliced sage leaves
- 100 g pancetta, cut into thin strips
- 100 g duck fat, melted
- 100 g butter
For the steaks
- 1 tbsp vegetable oil
- 2 x 160 g tornado beef steaks
- 1 tsp butter
- 100 g fresh dried porcini
- 1 tbsp Dijon mustard, to serve
- salt and black pepper
1. Tip the mushrooms into a food processor, process until fine and tip into a mixing bowl. Add the dried breadcrumbs, thyme and parsley, followed by the diced butter and cheese. Blend everything together and arrange in a rough cylinder shape on a large piece of food-grade plastic wrap.
2. Roll the plastic wrap around the butter and make a neat cylinder, about 4 cm in diameter. Freeze the flavoured butter (this can be done well in advance). Remove the cylinder from the freezer about 15 minutes before you need it.
3. Preheat the oven to 180C/gas 4. Thinly slice the potatoes, preferably on a mandolin. Arrange a layer of potatoes in a shallow ovenproof dish. Scatter over a sprinkling of sage leaves and a tablespoon or so of the bacon strips.
4. Spoon over 1-2 tablespoons of the duck fat. Repeat this process of layering the potatoes with the sage, bacon and duck fat until you reach the top of the dish. Dot over small knobs of butter and bake for about 50 minutes, until the top is golden brown and cooked through.
5. Remove the baked potato dish from the oven, and using a pastry cutter, stamp out 4cm rounds from the layered potatoes. Turn the oven temperature up to 220C/gas 7.
6. For the steaks; heat the vegetable oil in a sturdy pan set over a moderate heat. Season the meat and fry on all sides, until coloured. Transfer to the oven and cook for a further 8 minutes if you like your meat cooked medium-rare. Cook the steaks for 1-2 minutes longer, if you prefer them well-cooked. Preheat a grill until very hot.
7. Cut a slice of the part-frozen butter cylinder and arrange on top of the steaks. Flash the meat under the grill to melt the butter.
8. Slide the baked potato rounds into the centre of 2 plates, and put the steaks on top. Heat the butter in a frying pan and sauté the porcini mushrooms for 2-3 minutes. Serve with the steaks and accompany with a good dollop of Dijon mustard.
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