For the Steak
2 x Fillet Steaks (I bought my from Root to Market who source their meat from J Henderson (www.hendersonmeat.co.uk)
Season and rub with olive oil prior to grilling
For the Garlic Butter
50g salted butter
2 cloves garlic crushed
1 tsp MycoBee Deluxe Gourmet Seasoning
Mix all the ingredient together; roll up into a sausage using clingfilm. Refrigerate until needed.
For the Oyster Mushrooms
1 tbsp olive oil
150g Fresh Silver Oyster mushrooms
1 tbsp Deluxe Gourmet Seasoning and some mushroom salt.
For the Cretan Potatoes (Oven-baked potatoes with capers and anchovies) – Recipe care of Olive Magazine June 2020
1 hour 15 Minutes + Salting | Serves 4-6
Waxy potatoes 800g peeled
Green peppers 2, sliced
Extra-virgin olive oil 4tbsp
Capers 2 tbsp
Anchovy fillets 8
White wine 200ml
Dried oregano 2 tsp
Black peppercorns ground to make ½ - 1 tsp (dependent on taste)
Heat the oven to 180C/Fan 160C/ gas 4.
Slice the potatoes very thinly with a mandoline, or using a sharp knife, and put in a colander with a pinch of salt for 15 minutes.
Fry the peppers in 1 tbsp of olive oil for a few minutes until beginning to soften
Blitz the peppers, tomatoes, capers and anchovies in a food processor to a paste.
Put the potatoes in an oven dish and add the wine, remaining oil, oregano, black pepper, and pepper and tomato paste to the dish. Mix everything really well and season.
Flatten the potatoes and cover with baking paper. Bake for 40 minutes and then check whether the potatoes are soft. When they are, remove the paper and put back into the oven for 20-30 minutes until a golden crust has formed on the top.
Once the potatoes are cooked, cover and keep warm.
Heat a griddle pan until smoking hot.
Cook the steak to your liking.
In a separate pan, heat the olive oil and tear the oyster mushrooms; season and fry until just cooked. Keep warm.
Steam green vegetables of your choice (we had Tenderstem Broccoli and green beans).
To assemble divide the steak, mushrooms, potatoes and green vegetables between two heated plates.
Slice a piece of chilled garlic butter and put on each steak to melt.
(We also had some Chimichurri sauce but I did not make that myself; it was a premade sauce from Root to Market
Recipe by Bronwyn Anderson