Print Email a Colleague

Photograph intended for reference only and may not be reproduced.

Napoleon Steak

Ingredients

8 oz	225 g	sirloin, strip loin or rib steak
Crust:
4 oz	100 g	Feta cheese
2 tsp	10 mL	Dijon mustard
2 tbsp	25 mL	EACH: chopped basil, thyme, parsley
1 tsp	5 mL	minced garlic
Mushroom Sauce:
1	1	portabello mushroom, cleaned and trimmed
1 tsp	5 mL	chopped garlic
1 tsp	5 mL	chopped shallots or onions
2 tsp	10 mL	butter
1 1/2 tbsp	20 mL	white wine
		salt and pepper, to taste
Vegetables:
1 tbsp	15 mL	EACH: julienned carrots, celery, red onion
1 tsp	5 mL	chopped garlic
		salt and pepper, to taste
Garnish:
1 tbsp	25 mL	fried fresh onion strings or fresh fennel strings
1	1	sprig rosemary

Instructions

Crust

• Put all the ingredients for the crust into the blender, mix until smooth.

Mushroom Sauce

1. Sweat the garlic and shallots in butter.
2. Add the portabello cap and fry for 1 minute on each side.
3. Moisten with white wine, season and cook until mushroom is tender.
4. Reserve for assembly.

Vegetables

• Sauté all the vegetables together with garlic.

Beef

1. Cook steak to desired doneness.
2. Spread crust on top of steak and brown on salamander.

Assembly/Presentation

1. Slice mushroom on bias and fan in centre of plate.
2. Place the vegetables around the inside of the plate rim.
3. Arrange the steak on top of the mushroom.
4. Place the fried onion strings on top of the steak, or spread around the plate.
5. Garnish with rosemary.

Servings: 1