Choose number of servings
For the Spinach
- Thick Cut Bacon (cut into small pieces) 140 g
- Shallot (finely chopped) 2 tbsp
- Chili Flakes 1 pinch
- Spinach 220 g
For the Steak
- High Heat Oil (grapeseed, vegetable, canola) 2 tsp
- Sirloin Steak 1
- Kosher Salt as needed
- Black Pepper (freshly cracked) as needed
- Garlic Clove (skin on, crushed) 1
- Thyme (optional) 1 sprig
- High Heat Oil (or butter, optional) 1 tbsp
- Fleur de Sel as needed
For the Sauce
- Extra Virgin Olive Oil 1 ½ tbsp
- Mixed Mushrooms (thinly sliced or shredded) 115 g
- Shallots 1
- Red Wine 120 ml
- Heavy Cream 120 ml
- Unsalted Butter 1 tbsp
Tools that you will need
- Aluminium Foil
- Large Spoon
- Medium mixing bowl
- Paper Towel (as needed)
- Rubber Spatula
- Small Mixing Bowl
- Tray or Plate
Cooking Steps 1/ Prep Cooking
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol appears on the cooktop. Select Heating Up and Frying and set the temperature to 205°C.
2. Cook the Bacon
Add the bacon to the preheated cookware and cook for 3 minutes or until the bacon is partially rendered and starting to crisp up.
|Thick Cut Bacon (cut into pieces)||140 grams|
3. Cook the Shallots and Chili
Add the ingredients to the bacon, lower the temperature to 150°C and cook for 1 minute or until they begin to soften.
|Chopped Shallots (for the spinach)||2 Tbsps.|
|Chili Flakes||1 pinch|
4. Add and Cook the Spinach
Add the spinach and cook for 1-2 minutes or until wilted.
5. Adjust Seasoning and Remove the Spinach
Turn the burner off and add salt to taste. Transfer to a bowl and hold warm. Wash the cookware before continuing with the recipe.
|Kosher Salt||as needed|
|Black Pepper||as needed|
6. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 235°C.
7. Measure and Add the Oil
Tilt the pan to coat evenly.
|High Heat Oil (grapeseed, vegetable, canola)||2 tsps.|
8. Dry the Steak
Using a paper towel, thoroughly dry the steak.
9. Season the Steak
Generously season the steak with kosher salt and black pepper.
|Kosher Salt||as needed|
|Black Pepper (freshly ground)||as needed|
10. Add and Sear the Steak
Add the steak to the preheated cookware and sear for 2 minutes or until golden brown.
11. Flip and Continue Searing the Steak
Flip the steak and continue searing for 2 more minutes or until golden brown.
12. Lower the Temperature and Begin Cooking the Steak
Reduce the temperature to 200°C and without flipping the meat continue cooking for 2 minutes.
13. Flip Again and Finish Cooking the Steak
Flip the steak and continue cooking for 2 more minutes. You may add garlic, thyme and butter or oil to bast occasionally for better flavor.
|Garlic Clove (skin on, crushed)||1|
|High Heat Oil (or butter)||1 Tbsp.|
14. Remove the Steak
Turn the burner off, then transfer the steak to a paper towel-lined tray or plate and set aside. Allow the steak to rest while you cook the sauce. Drain the excess oil before continuing with the recipe.
15. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 205°C.
16. Measure and Add the Oil
|Extra Virgin Olive Oil||1 ½ Tbsps.|
17. Add and Cook the Mushrooms
Add the mushrooms to the preheated cookware and cook for 5 minutes or until golden brown.
Mixed Mushrooms (chanterelles, button, king trumpets)
18. Cook the Shallots
Add the shallots to the mushrooms and cook for about 1 minute or until slightly translucent.
Chopped Shallots (for the sauce)
19. Reduce the Red Wine
Add the wine and reduce the temperature to 110°C. Cook down the wine for about 2 minutes or until it has evaporated halway down.
20. Add and Reduce the Cream
Add the cream and cook for 2 minutes and 30 seconds or until the sauce thickens.
21. Finish the Sauce
Turn the burner off, then whisk in the butter until fully emulsified.
Unsalted Butter (diced, cold)
22. Slice and Serve
Slice the rested steak and sprinkle some fleur de sel. Serve the steak alongside the spinach and a generous portion of mushroom sauce.
Fleur de Sel
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!