Beef steak and a well filled potato fountain with wild mushrooms

Name: Beef steak and a well filled potato fountain with wild mushrooms - Julieta G.
Ingredients: 150 grams of beef per person; sea salt; freshly ground pepper; clarified butter; potatoes; green onions; olive oil; wild mushrooms; champignon mushrooms

Meat - Beef steak and a well filled potato fountain with wild mushrooms by Julieta G. - Recipia

Beef Steak with Mushroom-Stuffed Potato Tower When the side dish is ready, the beef steak cooks in just a few minutes, so everything must be prepared in advance. The boiled, roughly mashed potatoes have a different texture than smooth puree, and the green onions and olive oil give them a simple yet well-defined flavor. Sautéed mushrooms with their reduced sauce sit in the center of the potato tower. For the meat, it’s important to choose a tender, aged cut suitable for quick cooking. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Cooking Time: potatoes are boiled until soft; thin cuts of meat cook in less than a minute on each side Servings: the amount of meat is calculated at 150 g per person Difficulty: medium Recipe Type: beef steak with potato and mushroom side dish Ingredients For the beef steak 150 g beef per person, preferably sirloin or beef fillet Sea salt Freshly ground pepper Clarified butter, for the pan For the potato side dish Potatoes Salt Olive oil Chopped green onions Pepper For the mushrooms Wild mushrooms Champignon mushrooms Olive oil A little paprika Salt Pepper Water, for briefly boiling the mushrooms The quantities for the potatoes, green onions, and mushrooms are not specified in the original recipe. They can be adjusted according to the number of people and how substantial you want the side dish to be. Preparation Method 1. Remove the beef from the fridge and let it come to room temperature before cooking. This step helps relax the fibers and reduces thermal shock when the meat hits the hot pan. 2. Wash the potatoes and boil them in their skins in salted water. When they are soft, drain them and let them cool slightly so you can peel them. 3. Peel the potatoes and roughly mash them with a fork. Do not turn them into a fine puree. It’s good to leave some larger pieces so the side dish retains its rustic texture. 4. Add olive oil, salt, pepper, and finely chopped green onions. Mix gently without over-mashing the potatoes. The mixture should be cohesive but not smooth and creamy like a classic puree. 5. Clean the mushrooms, if necessary, and cut them into large pieces. Place them in a pan with olive oil, then add paprika, salt, and pepper. 6. Sauté the mushrooms, then pour in a little water and let them simmer gently. The porcini and other wild mushrooms will release a thick, flavorful sauce, so there’s no need to add anything else to thicken or flavor it. 7. When the mushrooms are ready, start preparing the meat. Season the beef pieces just before cooking with sea salt and freshly ground pepper. The meat does not require any additional flavors. 8. Heat a grill pan and lightly coat it with clarified butter. Place the beef pieces in the pan. If they are thin, like those in the picture, cook them for less than a minute on each side. 9. For a medium-rare steak, the meat should remain tender and juicy inside. This is a suitable option for those who are not used to very rare beef. Those who prefer their meat rare can cook it for less time for an even softer texture. 10. To assemble the side dish, use a ring mold. Fill it with the mashed potatoes and press gently to form a tower. 11. Remove about a tablespoon of potatoes from the center of the tower to create a well. 12. Fill the center with the mushroom mixture and serve the side dish alongside the beef steak while the meat is still hot. Why I Make This Recipe Often It’s a simple combination, yet it offers different textures on the same plate: the meat is tender, the potatoes remain slightly rustic, and the mushrooms provide sauce and earthy flavor. The side dish can be prepared in advance, leaving only the steak to cook at the end. Plus, it doesn’t require many seasonings. If the beef is good and the mushrooms are well-cooked, salt, pepper, and a little paprika are enough. Tips Choose aged beef from a quality breed. For quick cooking, sirloin and beef fillet are suitable as they remain tender when cooked correctly. Do not put cold meat directly into the pan. Let it come to room temperature first, then season just before cooking. Do not mash the potatoes to the consistency of a fine puree. The small remaining pieces make a difference in texture and help the tower remain rustic. The mushrooms should be cut into large pieces to better retain their texture. Do not add too much water; a small amount is sufficient to create a short sauce with the mushroom juices. Assemble the side dish before cooking the beef. The steak requires very little time and should be served immediately while hot. Substitutions If you don’t have all types of wild mushrooms, you can use champignon mushrooms along with whatever is available. The original recipe uses both wild mushrooms and champignon for a richer flavor and varied texture. For the meat, sirloin and beef fillet are the right choices for this quick method. It is not recommended to use a cut that requires long cooking, as this preparation is done over high heat and in a short time. Variations You can make the potato tower taller or shorter, depending on your desired serving shape. The important thing is that the well in the center is large enough for a spoonful of mushrooms. The doneness of the meat can be adjusted. For medium-rare, the meat remains pink and juicy inside. For rare, the time is reduced, resulting in a softer texture. The recipe does not call for adding any herbs or spices to the beef. Serving Ideas Place the steak next to the potato tower and put the mushrooms in the center of the well. The sauce left by the mushrooms can stay inside the side dish without needing a separate sauce. Serve immediately after cooking the meat. The potatoes and mushrooms can be ready beforehand, but the steak is best served straight from the pan to the plate. Frequently Asked Questions Can I use any cut of beef? For this recipe, tender cuts that cook quickly are suitable, especially sirloin and beef fillet. Aged meat is recommended, and cuts that require boiling or slow cooking do not fit this method. Why should the meat be left at room temperature? Cold meat placed directly into a very hot pan can react more strongly to the heat, causing the fibers to contract suddenly. Allowing it to come to room temperature before cooking helps achieve more even cooking. Can I turn the potatoes into a fine puree? This is not recommended if you want the texture of this side dish. The potatoes should be roughly mashed with a fork and should retain some larger pieces. This consistency is what differentiates them from a classic puree. How long does the meat cook? For thin cuts, the time is less than a minute on each side for medium-rare, according to the recipe. For rare, the time can be shorter. The thickness of the cut and the intensity of the heat influence the outcome. Can I prepare the side dish in advance? Yes. The potatoes and mushrooms can be prepared ahead of time, but the steak should be cooked last as it only takes a few minutes and is best served hot. Nutritional Values The values are approximate, as the recipe does not specify the amount of potatoes, mushrooms, oil, and clarified butter. For a serving with about 150 g of beef and a moderate amount of side dish, the dish may contain approximately 550–750 kcal. Protein: approximately 38–48 g Carbohydrates: approximately 35–55 g Fats: approximately 25–40 g Fiber: approximately 5–8 g The difference mainly comes from the chosen cut of beef, the amount of oil used for the potatoes and mushrooms, and the amount of clarified butter left in the pan. A fattier meat or a side dish prepared with more oil will increase the energy value. Storage and Reheating The steak is best when freshly cooked, so it’s not ideal for long-term storage. If any remains, store the meat and side dish separately in sealed containers in the fridge and consume them as soon as possible. When reheating, warm gently for a short time. Beef can dry out if cooked too long again. The potatoes and mushrooms can be reheated separately, and the tower can be reassembled afterward.

Beef steak and a well filled potato fountain with wild mushrooms

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