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