Porcini Salt Steak with Rosemary Potato Rosti

Another quick meal that takes less than 20 minutes to cook. Thank you Donna Hay,

Ingredients

• 
  
• 15 g dried porcini, mushrooms
• 4 x 90 g thin-cut beef fillet or sirloin steaks
• olive oil, for brushing rösti
• 1 large (around 380g) potato, peeled and grated
• 1 tbsp rosemary leaves
• 50 g butter, melted
• vegetable oil, for frying

Method

1. Place the porcini and 1 tbsp salt in the bowl of a small food processor and process until mixture is a fine powder. Set aside.

2. To make the rösti: place the potato, rosemary, butter and salt in a bowl and mix to combine. Heat a frying pan over medium-high heat. Add a little oil and a quarter of the potato mixture. Spread the mixture to a thin pancake. Cook for 3–4 minutes each side or until crisp. Repeat with remaining mixture and keep warm.

3. To make the steaks: brush the steaks with oil and sprinkle with porcini salt. Heat a frying pan over high heat. Add the steaks and cook for 1 minute each side. Serve with extra porcini salt and rösti.