for 4 person

Sweet potatoes

400 g	sweet potatoes, cut into approx. 2 cm cubes
2 tbsp	oil
½ tsp	salt

Club steak

2 tbsp	Fine Food Smokey Beef
2 tbsp	olive oil
2	club steaks (e.g. Fine Food Limousin Clubsteak), approx. 500 g each

Sambal mahoi salad

1 tbsp	oil
300 g	shiitake mushrooms, cut into pieces
3	spring onions incl. green parts, cut into thick rings
½ tsp	salt
2 tsp	sambal oelek
2 tbsp	crème fraîche
1 tbsp	white wine vinegar (e.g. Fine Food Condimento bianco barricato)
2 tbsp	olive oil
a little	sugar
¼ tsp	salt
80 g	pecan nuts, toasted, coarsely chopped
100 g	rocket

To serve

a little

sea salt

How it's done

Sweet potatoes

Mix the sweet potatoes with the oil and salt, spread onto a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C.

Club steak

Combine the spice mix with the oil, coat the club steaks with the mixture and fry in a large pan over a medium heat for approx. 6 mins. on each side (à point). Remove, transfer to a warm plate, cover with foil and leave to rest for 10 mins.

Sambal mahoi salad

Heat the oil in a wide pan, fry the shiitake mushrooms and spring onions for approx. 2 mins, season with salt.

In a large bowl, mix the sambal, crème fraîche, condimento, olive oil, sugar and salt to make a dressing. Add the sweet potatoes, shiitake mushrooms, spring onions, pecan nuts and rocket to the dressing, mix carefully and serve on 4 plates.

To serve

Cut the bones off the steaks, carve the meat into thin slices, place on top of the salad, sprinkle with fleur de sel.

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