For details on how to make the Porcini rub, see my last blog post: Click here
|Drizzle oil on the rub, pat down, and season|
|Fry on a high heat|
The chips were made by parboiling the cut potato for 5 minutes, seasoning with a herb salt mixture and roasting until golden. The green leaf is some Smooth Sow-thistle (Sonchus oleraceus) I foraged, this was boiled for about 20 seconds in with the carrots before draining. Smooth Sow-thistle has a slightly bitter taste when raw, but this disappears when cooked and it turns in to a very tasty veg.
Although you can't single out the pungent Porcini flavour in the crust once the steak has been fried, it adds a lovely crunch with a spiced, charred undertone - a great way to elevate a steak to the next level.