Castlemine Farm Aged Angus Sirloin with Breffni mushroom chassseur & sweet potato
4 8oz Castlemine farm aged sirloin steaks
2tbspn rock salt
Drizzle of olive oil
1 clove garlic
1 shallot, sliced
16 Breffni white mushrooms
150ml white wine
1tsp chopped thyme
400g chopped tomatoes
2tbspn tomato puree
10 basil leaves, sliced
1 large sweet potato, peeled and par-boiled
Drizzle of rapeseed oil
1. Heat a pot and add in the olive oil. When hot, add in the garlic and the shallots and sweat without colour then add in the sliced Breffni mushrooms.
2. Add the white wine and thyme to the mushroom, garlic and shallots and reduce by half. Add the chopped tomatoes and tomato purée.
3. Cook until thick, then add in the basil and adjust seasoning. (The sauce can be made a day or two ahead of time to maximise flavour.) Set aside on a low simmer.
4. Heat a heavy based non-stick frying pan until at smoke point.
5. Season the Castlemine steaks with rock salt and add to the pan.
When the steaks are golden, turn them and repeat on the opposite side. When cooked to the desired temperature, remove from the pan and rest for 3 minutes.
6. Whilst the steaks are resting, heat a griddle pan to smoke point and rub the sweet potato with oil. Place on the griddle pan for 1.5 minutes then turn 180 degrees and continue to grill for a further 1.5 minutes. You’ll be left with lovely grill-marked potatoes (a frying pan will suffice should you not have a griddle pan).
7. Divide between 4 plates and serve.