Striploin Steak with Cheese Purée and Port Sauce

Ingredients

• Potato 5 oz
• Suluguni Cheese 0 oz
• Striploin steak 1 piece
• Port Wine 5 fl oz
• Milk 5 fl oz
• Butter 0 oz
• Thyme 1 sprig
• Garlic 1 clove
• Meyer Lemon Juice 0 fl oz
• Raw cane sugar 0 oz
• Parsley to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Take the steak out of the refrigerator in advance.

Step 2

Pour the port wine into a saucepan, add sugar, a sprig of thyme, garlic, and lemon juice. Place it on the stove and simmer over medium heat — the liquid should reduce by two-thirds.

Step 3

Cut the potatoes into irregular pieces. The smaller the pieces, the faster they will cook.

Step 4

Add the potatoes to the boiling salted water and cook until tender.

Step 5

Preheat the grill pan well, place the steak on it, and cook for 2 to 2.5 minutes on each side for a medium rare doneness.

Step 6

Transfer the steak to a napkin, season with salt and pepper, and let it rest for the same amount of time it was cooked.

Step 7

Drain the water from the potatoes, add warm milk and butter, and mash the potatoes into a puree.

Step 8

Then, mix grated cheese into the hot puree — it should melt and create a stretchy, creamy texture.

Step 9

Slice the steak and arrange it on a plate.

Step 10

Place the mashed potatoes next to the steak and drizzle the steak with port sauce.

Step 11

Serve garnished with parsley.