Beef Steak with Brown Butter Sage Drizzle, Lemon Pea Purée, and Golden Mushrooms

Instructions

1. 1

   Take the steaks out of the refrigerator 15 minutes before cooking. Pat them dry with paper towels and season both sides with 5 g (1 tsp) salt and the black pepper.

2. 2

   For the purée, bring water to a boil in a small saucepan. Add the peas and cook for 3 to 4 minutes until tender and bright green. Drain and transfer to a blender or food processor.

3. 3

   Add 30 g (2 tbsp) butter, the heavy cream, lemon zest, 15 ml (1 tbsp) lemon juice, 3 g (1/2 tsp) salt, and the chicken broth or water to the blender. Blend until smooth. If needed, add another tablespoon or two of broth. Keep warm over very low heat.

4. 4

   Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and place the steaks in the pan. Cook for 3 to 4 minutes per side for medium, or until the center reaches 135 °F / 57 °C. Transfer the steaks to a plate and let rest for 5 minutes.

5. 5

   In the same skillet, reduce to medium heat and add 15 g (1 tbsp) butter, 15 ml (1 tbsp) olive oil, the mushrooms, and 2 g (1/4 tsp) salt. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are deeply golden.

6. 6

   Add the shallot and the 2 sliced garlic cloves to the mushrooms. Cook 2 minutes more until softened and fragrant. Stir in the white wine vinegar and cook for 30 seconds so it partly evaporates. Add the parsley, toss, and keep warm.

7. 7

   In a small pan or in a clean spot of the skillet, melt the remaining 25 g (about 2 tbsp) butter over medium heat. Add the sage leaves and the chopped garlic clove. Cook for 1 to 2 minutes until the butter turns nutty brown and the sage is fragrant, being careful not to burn it.

8. 8

   Taste the pea purée and adjust with the remaining lemon juice if you want more brightness. To serve, spread a layer of purée on each plate, place the rested steak on or beside it, top with the golden mushrooms, and spoon the sage butter over everything.

9. 9

   If you prefer to finish the steaks in the oven, after searing transfer them to a preheated oven at 400 °F / 200 °C for 3 to 5 minutes, depending on thickness, until the desired internal temperature is reached.