Steak With Jerusalem Artichoke Puree Sour Cream

We love the look and taste of this modern twist on steak and mash.

The ingredient of Steak With Jerusalem Artichoke Puree Sour Cream

• 1kg jerusalem artichokes peeled
• 50g butter
• 4 slices prosciutto
• 4 beef porterhouse steaks
• 2 teaspoons oil
• 2 bunches asparagus woody ends trimmed
• 85g 1 3 cup sour cream

The Instruction of steak with jerusalem artichoke puree sour cream

• cut the artichokes into 1cm thick slices diagonally
• heat the butter in a large saucepan over medium low heat until foaming add artichoke and toss to coat cover the surface of the artichoke with a disc of non stick baking paper cook shaking the pan occasionally for 20 25 minutes or until tender remove from heat use a stick blender to blend until a coarse puree forms taste and season with salt and pepper cover to keep warm
• preheat a grill on medium high place the prosciutto in a single layer on a baking tray cook under grill for 2 minutes each side or until golden and crisp break into large pieces
• meanwhile preheat a large frying pan over high heat brush both sides of the steaks with a little oil and season with salt and pepper add the steaks to the pan and cook for 3 4 minutes each side for medium or until cooked to your liking transfer to a plate cover with foil and set aside for 3 minutes to rest
• place the asparagus in a bowl add the remaining oil and toss to coat add to the frying pan and cook over high heat turning occasionally for 3 minutes or until bright green and tender crisp
• divide the puree steaks and asparagus among serving plates top with the prosciutto and serve with a dollop of sour cream

Nutritions of Steak With Jerusalem Artichoke Puree Sour Cream

calories: 669 917 calories
calories: 34 grams fat
calories: 17 grams saturated fat
calories: 28 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 59 grams protein
calories: 178 milligrams cholesterol
calories: 749 87 milligrams sodium
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calories: nutritioninformation