Steak with Black Garlic Puree
Steak with Black Garlic Puree



  • 2 sliced garlic cloves
  • 1 rosemary sprig, leaves chopped
  • 2 tbsp olive oil
  • 2 x 200g fillet steak
  • For the Puree
  • 1 tbsp olive oil
  • 1 garlic clove
  • 200g brown mushrooms
  • ½ black garlic bulb
  • 200ml chicken stock
  • 100ml double cream
  • Marinate the steaks in a bowl with the olive oil, garlic and rosemary for 1 hour. When ready, cook on a griddle for 2-3 mins on each side, then leave to rest.
  • Make the puree by heating the oil in a saucepan, then adding the mushrooms and garlic and cooking for 3 mins. Add the black garlic and stock, bring to the boil, and once everything is softened, add the cream and blend to a puree. Spoon the puree onto plates, then add the sliced steak on top. Serve with charred broccoli or kale, and enjoy.
10 mins
2 serving

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