Ingredients
1 sheet store-bought puff pastry
1 free-range egg, beaten
½ bunch tarragon leaves
4 cloves garlic
1 tsp caraway seeds
1 tsp fennel seeds
¼ cup extra virgin olive oil
2 tsp malt vinegar
Sea-salt flakes and freshly ground black pepper
4 large portobello mushrooms
4 x 140g eye fillet steaks
1 Tbsp Worcestershire sauce
4 cups baby spinach leaves
1 bunch parsley, leaves picked, finely chopped
Onion jam, red wine gravy, lemon wedges and micro herbs, to serve
Method
-
Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Use a 10cm round cutter to cut four pastry discs. Brush each with egg. Score discs with a small sharp knife, arrange on a curved bread tray (see Cook's tip). Bake for 25 minutes until golden. Cool.
-
Meanwhile, combine tarragon, garlic and seeds in a mortar and pound until smooth. In a bowl, mix in half the olive oil and vinegar, then season. Toss with mushrooms, then arrange on a lined oven tray and bake for 20 minutes, until tender.
-
Season steaks generously and rub with remaining olive oil. Sear on a hot chargrill pan for 2 minutes on each side, until medium rare. Set aside, loosely covered, to rest and drizzle with Worcestershire sauce. Add spinach leaves to chargrill to wilt, transfer to a small bowl, then mix in parsley. Season with salt.
-
Pile spinach mixture onto serving plates, then top with steaks, mushrooms, onion jam and pastry discs. Serve with red wine gravy, lemon wedges and micro herbs.