Sirloin Steak au gratin with mushrooms, buttery cheese from the Azores and rosemary olive oil

19 May Sirloin Steak au gratin with mushrooms, buttery cheese from the Azores and rosemary olive oil

Ingredients:

• Veal loin (cleaned) 0.8 kg
• Extra virgin olive oil to taste
• Traditional sea salt to taste
• Ground pepper to taste
• Cream       
• Zucchini (core) 200 g
• Diced green apple 200 g
• Laminated garlic 12 g
• Extra virgin olive oil 0.4 dl
• White wine 0.8 dl
• Traditional sea salt to taste

Garnish   

• Laminated Oyster mushrooms 200 g
• Laminated Paris mushrooms 200 g
• Laminated Shiitake 200 g
• Butter cheese from the Azores 120 g
• Laminated garlic 10 g
• Extra virgin olive oil 0.4 dl
• Red wine vinegar to taste
• Traditional sea salt to taste
• Ground pepper to taste
• Rosemary Olive Oil     
• Laminated garlic 48 g
• Fresh rosemary 12 g
• Allspice 2 g
• Traditional sea salt 4 g
• Extra virgin olive oil 2.4 dl

PREPARATION

Cream

Prepare a bottom with 0.5 dl of olive oil with garlic, add the zucchini, dress with white wine, bring to a boil, and add the apple. Cover and let it cook slowly.

Finally season with salt and emulsify the preparation with the remaining olive oil.

Garnish

Place the mushrooms on an oven tray and let them bleed in a heated oven at 150ºC for 10 minutes.

Sauté the mushrooms in olive oil with garlic, season with salt and pepper and perfume with a dash of vinegar.

Rosemary Olive Oil

Slowly cook the garlic in half of the olive oil with allspice and rosemary.

Season with salt and emulsify the mixture with the remaining olive oil. 

Season the steak with salt and brown in olive oil. Lay the sautéed mushrooms on top, pour the cheese on top, and place in the oven to au gratin.

Place a portion of the cream on the plate, top with the steak, drizzle with rosemary oil and fresh rosemary.