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                                                                  If you love your weekly steak, here?s a great way to take it up a few notches. The combination of thyme, beef and mushrooms with the salsa verde can?t be beaten.

                                                                  • Yes No 4 smoked streaky bacon
                                                                  • Yes No 1 salsa verde recipe
                                                                  • Yes No lemon thyme
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1 anchovy fillet
                                                                  • Yes No ilemon
                                                                  • Yes No 10 tbsp 10 tablespoons extra virgin olive oil
                                                                  • Yes No 8oz sirloin steak
                                                                  • Yes No 8 portobello
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No salsa verde
                                                                  • Yes No 1 ½ —2 cloves of garlic
                                                                  • Yes No handful, small 1 of capers
                                                                  • Yes No handful, small 1 of gherkins pickled in sweet vinegar
                                                                  • Yes No 6 anchovy fillets
                                                                  • Yes No handful, large 2 handfuls of flat leaf parsley
                                                                  • Yes No i of fresh basil
                                                                  • Yes No handful 1 of fresh mint
                                                                  • Yes No 1 tbsp 1 tablespoon dijon mustard
                                                                  • Yes No 3 tbsp 3 tablespoons red wine vinegar
                                                                  • Yes No 8 tbsp 8 tablespoons really good extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • If you love your weekly steak, here’s a great way to take it up a few notches. The combination of thyme, beef and mushrooms with the salsa verde can’t be beaten.First of all, make your salsa verde.Tie up the stalk end of your bunch of thyme, place the leafy end in a mortar and give it a good bash with a pestle. This will remove the tasty leaves and leave you with what looks like a miniature broom. Put this to one side. Add your garlic, anchovy fillet and lemon zest to the mortar.Bash to a paste and stir in your olive oil.Your fillet steaks should be about 1 inch thick. Wrap a piece of bacon around each steak (this gives it a really good flavor) and secure loosely with a piece of string. Peel the mushroom skins off, which only takes a second and helps them absorb the marinade. Brush the steaks and mushrooms with some of your flavored thyme oil, keeping the rest for the cooking.Try to become instinctive about cooking basic things like steaks and to understand heat, sizes and cuts of meat. Chefs test their meat by the way it looks and the resistance it gives when squeezed. Preheat your griddle pan or grill until really hot, I don’t want to give you a specific time to cook them, as your steaks may be thicker or thinner than the ones I’m using. Whether using fillets or sirloins, I cook mine for roughly 3 or 4 minutes each side and let them rest for a couple of minutes to give me a medium-cooked steak — you can do them for a little more or less time to your preference.Season the meat on both sides and place on the griddle pan with your mushrooms. Turn every minute, and brush each time with your thyme oil brush. The mushrooms will be cooked after about 6 minutes and should be soft to the touch — cooking them this way means they don’t get all soggy but they do have an intense meaty flavor. Once the beef is cooked to your liking, remove the string, divide the steaks between 4 warmed plates with your mushrooms, allow to rest for 2 minutes and put a big dollop of salsa verde over the top.Salsa Verde The best way to make salsa verde is to chop all the ingredients very finely by hand. It’s great served with grilled or roasted meat and fish.Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavors with freshly ground black pepper, a bit of salt and maybe a little more vinegar.
                                                                  Yields: 4
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