Beef Strip Loin With Wild Mushroom Butter

Informations supplémentaires

35 min. | 782 kcal | easy | BBQ, Signature | Printable version

1. Setup Preheat the oven to 425°F. Bring a small pot of water to a boil. Add the dried mushrooms and let rehydrate off heat for 6-8 minutes. Slice the eggplant and zucchini into rounds. Chop the thyme and parsley separately. Zest the lemon. Cut the potatoes in half.

2. Cook the potatoes Place the potatoes on a baking sheet lined with baking paper. Add a light drizzle of oil, salt and pepper. Mix together. Bake the potatoes in the oven for 24-28 minutes until browned.

3. Make the butter When the mushrooms are rehydrated, drain and chop them finely. Heat a drizzle of oil in a skillet over medium-high heat. Cook the mushrooms 3-4 minutes. Add salt and pepper. Let cool for 1-2 minutes. Put 2 ^2P | 3 ^3P tbsp. of butter at room temperature in a bowl with the mushrooms, a pinch of salt and mix well. Place the butter on plastic wrap, roll up into a sausage and refrigerate until the last step.

4. Season the vegetables Place the zucchini and eggplant in a large bowl with a generous drizzle of oil, thyme, lemon zest, salt and pepper. Toss well to coat each slice. Heat a skillet or grill over high heat. Grill the vegetables 2-3 minutes on each side until browned. Add salt if desired.

5. Cook the meat Pat the meat dry. Season with a drizzle of oil, salt and pepper. Add to the skillet or grill over medium-high heat and cook 2-3 minutes on one side. Flip, cover and cook 2-4 minutes over medium-low heat or until desired doneness.

6. Plate your dish Heat a small skillet over medium-high heat. Toast the pine nuts 3-4 minutes until colored. Serve the meat with the mushroom butter, potatoes and vegetables topped with pine nuts, parsley and crumbled feta. Bon appétit!

2unitBeef striploin AA

15gDried Wild Mix Mushrooms

1unitFresh Parsley and Thyme

500gFingerling Potatoes

1unitItalian Eggplant(s)

50gFeta Cheese

0.5unitLemon

20gPine Nuts

1unitZucchini(s)

What you need pan or grill, sheet pan, pot, bowls, tongs

782 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 64g

21%

fat 42g

65%

cholesterol 145mg

48%

fiber 16g

64%

protein 42g

saturated 22g

110%

sodium 360mg

15%

sugar 16g

trans 1g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg