Vegetarian Steak Au Poivre With Mushroom Dijon Sauce And Crispy Fries Recipe

About this recipe

A vegetarian twist on the classic Steak au Poivre, featuring hearty portobello mushrooms in place of steak, served with a creamy Dijon sauce, crispy fries, and a refreshing vegetable relish.

Ingredients

• 200 g Portobello Mushroom (Punnet)
• 1 ltr Bertolli Extra Virgin Olive Oil
• 125 g Mooz Butter Garlic & Herbes
• 100 g Garlic - Single Clove
• 1 Pack Button Mushroom (Anabe)
• 80 g Knorr Vegetables Stock Cubes
• 250 ml Amul Whipping Cream
• 500 g X 2 Organically Grown Potato Combo
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 5Ltr Vittorio Pomace Olive Oil
• 3 pcs Cucumber Green
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 400 g Pastazara Finely Chopped Tomatoes
• 150 g Spring Onion (Kandychi Path)
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 100 g Catch Sprinklers - Iodized Table Salt
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 80 g Keya Foods Grinder Rock Salt Black Pepper

Instructions

1. 1. Clean and remove the stems from 4 large portobello mushrooms. Lightly flatten them with a meat mallet to ensure even cooking.
2. 2. Spread both sides of each mushroom cap with a thin coating of 2 tablespoons Dijon mustard. Sprinkle with 1 teaspoon salt and cover both sides with 1 tablespoon coarsely ground black pepper.
3. 3. Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat and cook the mushrooms for 3 to 4 minutes on each side until tender and browned. Set them aside and lightly cover them to keep warm. Do not wash out the pan.
4. 4. For the Mushroom Dijon Sauce: Heat 2 tablespoons Mooz Butter Garlic & Herbes in a medium-sized sauté pan over medium-high heat. Add 1 finely minced garlic clove and 1/4 cup finely chopped spring onion, sautéing for approximately 1 minute.
5. 5. Add 8 sliced button mushrooms to the pan, raise the heat to high, and cook for an additional 5 minutes until softened and browned.
6. 6. Stir in 1 cup vegetable stock, 1/4 cup whipping cream, and 1 tablespoon Dijon mustard. Reduce the sauce by half over medium heat, stirring occasionally.
7. 7. Reheat the skillet used for the portobello mushrooms to medium-high heat. Add the mushrooms back to the skillet and cook for another 2 minutes on each side to warm through. Transfer them to dinner plates and spoon the Mushroom Dijon Sauce generously over each mushroom.
8. 8. Thoroughly clean and peel 2 organically grown potatoes. Slice them lengthwise into thick strips.
9. 9. Heat enough Oleev Smart Vitafit Edibale Vegetable Oil in a pot to cover the potato slices. Once the oil is hot, carefully fry the potato strips until they are golden brown and crispy. Remove the fries and drain excess oil on paper towels. Season with salt and pepper to taste while still hot.
10. 10. For the Garlic Aioli: Finely mince the single garlic clove in a food processor. Add 2 tablespoons Dabur Hommade Lemon Juice. Blend until fully integrated, then slowly drizzle in 1/2 cup olive oil while processing until the sauce emulsifies.
11. 11. For the Vegetable Relish: Dice 1 cucumber, 1 spring onion, 1 carrot, 1 celery stalk, and 4 tomatoes. Combine them in a medium-sized bowl and stir until fully mixed.
12. 12. Serve the portobello mushrooms with the Mushroom Dijon Sauce, crispy fries with Garlic Aioli, and the fresh Vegetable Relish on the side.