Difficulty level: easy
Preparation time: 40'
For the mushroom sauce:
For the sauce: brown the mushrooms in a frying pan with butter. Add the port wine and reduce. Incorporate the meat stock and simmer for a few minutes until the texture becomes saucy. Set aside.
Sear the beef on both sides to taste and season.
Place the steak on a plate, add the sauce and put the ham on top and the cassava chips on one side.
The Cullera de Boix chef, Xavier Matarrodona, and his team celebrate the arrival of winter with this dish that reminds us of the filling and savoury mountain cuisine. This recipe is starring mountain meat and the most highly valued mushrooms of the lush brushwood. Our cook brings the best flavours of the inland cuisine to downtown Barcelona. And, though he reveals how to prepare this steak at home, we suggest you try it at one of our restaurants.
Subscribe to the newsletter and get
promotions, menus and last minute news
from Cullera de Boix!