Thursday, December 5
We love the look and taste of this modern twist on steak and mash.
The ingredient of Steak With Jerusalem Artichoke Puree Sour Cream
- 1kg jerusalem artichokes peeled
- 50g butter
- 4 slices prosciutto
- 4 beef porterhouse steaks
- 2 teaspoons oil
- 2 bunches asparagus woody ends trimmed
- 85g 1 3 cup sour cream
The Instruction of steak with jerusalem artichoke puree sour cream
- cut the artichokes into 1cm thick slices diagonally
- heat the butter in a large saucepan over medium low heat until foaming add artichoke and toss to coat cover the surface of the artichoke with a disc of non stick baking paper cook shaking the pan occasionally for 20 25 minutes or until tender remove from heat use a stick blender to blend until a coarse puree forms taste and season with salt and pepper cover to keep warm
- preheat a grill on medium high place the prosciutto in a single layer on a baking tray cook under grill for 2 minutes each side or until golden and crisp break into large pieces
- meanwhile preheat a large frying pan over high heat brush both sides of the steaks with a little oil and season with salt and pepper add the steaks to the pan and cook for 3 4 minutes each side for medium or until cooked to your liking transfer to a plate cover with foil and set aside for 3 minutes to rest
- place the asparagus in a bowl add the remaining oil and toss to coat add to the frying pan and cook over high heat turning occasionally for 3 minutes or until bright green and tender crisp
- divide the puree steaks and asparagus among serving plates top with the prosciutto and serve with a dollop of sour cream
Nutritions of Steak With Jerusalem Artichoke Puree Sour Cream
calories: 669 917 caloriescalories: 34 grams fat
calories: 17 grams saturated fat
calories: 28 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 59 grams protein
calories: 178 milligrams cholesterol
calories: 749 87 milligrams sodium
calories: https schema org
calories: nutritioninformation