Beef Steak, mushroom sauce, and potatoes puree

"Beef Strip loin Steak"

Beef strip loin steak which located opposite to the beef filet mignon is known as one of the best steak.

Even though it's not superior tenderness as tenderloin, the valuable nutrition it remarkably brings to.

Thanks to the amount of marbling as well as its fat contents are significantly enhancing so much flavour. Creating a unforgettable feeling for the first attempt because of the juicy from 50% red in the centre when smoking with rare to medium rare, crispy outside, and emotions when it melts in your mouths.

In fact, there are some factors such as the cost, cooking methods, content which have impacts on figuring out the best cut steak.

From my point of views, Beef strip loin steak has moderately generous price to compare with the king of steak (the one and only in beef's body). It is going to take much money from my pockets, if I decide to purchase tenderloin.

With the decision making steak, it's totally such a clear-sighted idea due to fact that if cooking strip loin for stewing, braising, or boiling; enjoying fully the sweetness from inner meet to fat covering outside is very hard to make a strong impression on foodies.

Beef strip loin steak fluctuates $16 to $ 20/lb. I bought 3 pieces, 0.776kg with $10.21. Average 260g/pc. With this weight and prices I can make a meal for 6 people the same as me(105 lb). I decided to make steak with mushroom sauce and potatoes puree.

Ingredients: per portion

- 250g beef strip loin cut

- 10g onions, small diced

- 1 clove of garlic, chopped finely

- half of potatoes, wash peeled

- 20g unsalted butter

- 150ml cream 35%

- 50g brown mushroom, cut half

- 100ml beef stock

- 2g of cornstarch

- salt, ground pepper to taste, olive oil.

Instructions:

Potatoes puree:

- Peeled, covered with cold water, bring to boil, then simmer for 10-15 minutes until tender (depends on sizes of potatoes).

- Strained it through colander, place back into the pot and back onto very low heat to sightly.

- Heat the cream and butter. Fold in the warmed cream and season.

Beef steak

- Seasoned both sides with salt and ground pepper, rest 10-15 minutes in fridge.

- Heat a lightly oiled skillet or pan on high heat with olive oil until it smokes. Add steak, butter (my steak is thin so I just cook it approximately 1.5 - 2mins each side).

- After that add more butter, saute mushroom at the same pan until brown colour, add onion, garlic. - Glazed with beef stock. Add cornstarch, cream. Let's simmer.

Through this experience, I have no words to describe how much I love beef strip loin steak with potatoes puree. It seems like such a perfect combination, with medium- rare cooking method, I can able to taste all of flavour that comes out a sweet juice of centre, smoky aroma of steak. Mushroom sauce brings my steak and creamy potatoes much closely together. I am totally impressed with that dish.

(Le Thi My Linh).