Porcini Salt Minute Steaks with Rosti

When I first saw this recipe in Donna Hay's
most recently published book
"Fast, Fresh, Simple"
I was quite intrigued by the concept.

Thinly sliced Sirloin beef steak, (or beef
filet, sliced into thin steaks) are brushed with oil*, 
then sprinkled with porcini mushroom salt ~ a unique twist
on steak and mushrooms.

* I love this tip from Donna: When ready to sear
the meat, heat skillet over high heat, while skillet is heating
brush the meat with oil (rather than putting the oil in the
pan), This saves clean-up, and there is much less spattering ~

Use a spice grinder, small food processor or blender to
grind the dried porcini and sea salt into a fine
powder. (if you don't grind it finely enough it will taste gritty.)

Because the steaks are so thin they pan sear
in just a couple of minutes, then served with
 the delicious rosemary rosti. I love the
contrast in textures; tender, juicy steak and
crunchy, flavorful potato!

The crisp and lacy
potato discs can be made a short time
ahead and held until ready
on a rack in a warm oven until you're ready to plate.

Serve additional Porcini Salt on the side for those who
prefer a more pronounced mushroom flavor.

It's flavorful and is quick to put together;
perfect for a weeknight supper. I'll definitely make
this one again.

If you would like a printable copy of the recipe,
you'll find it here on my recipe blog.

If you try it, I hope you like it too!

~mari xo


  1. What a unique twist to a traditional steak and potato dinner. I love mushrooms (or mushroom sauce) with my steak and this porcini salt idea is wonderful. Can't wait to give this a try.

  2. I never even thought of making porcini salt..that's brilliant too as well as the oiling of the meat:)

    You two..Donna and You..are wonderful in the kitchen..
    You could have easily had her books..and been your own photographer/stylist:)


  3. This recipe is a delight, not the usual, i love the tip about putting oil on the steak before pan searing. Elegant with the crispy potatoes.......

    I will prepare this next month when my ship comes in....thank you for sharing.

  4. I still have no clue who Donna Hay is, but I sure see a lot of yummy recipes associated with her name.

  5. What a great idea, so simple yet looks elegant! Nice job!!


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