Rosemary-crusted steaks with pea purée and rocket

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 10
Servings 4
Time

Ingredients

  • 680
    g
    frozen peas, blanched
  • 15
    ml
    mint
  • 125
    ml
    cream
  • salt and freshly ground black pepper
  • 4
    aged steaks
  • 30
    ml
    olive oil
  • 30
    ml
    rosemary, roughly chopped
  • rocket leaves, to serve
  • extra virgin olive oil, to drizzle
  • 2
    lemons, cut in half
 

Method

 
In a blender, purée peas with mint and cream. Season.
To prepare the steaks, gently flatten them with a meat mallet and rub with oil, rosemary, salt and pepper.
Cook in a hot grill pan for a few minutes on each side, until done to your liking.
Place on a bed of pea purée and top with rocket.
Drizzle with extra-virgin olive oil.
Squeeze lemon juice over just before eating.
 

Read more on: beef  |  grill
 

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