Who doesn't like that, a nice steak. I made this ball-steak with tasty pesto and a mix of chestnut mushrooms, shiitake and oyster mushrooms.

Ingredients for 1 person

• 1 Ball steak of 150 grams
• pepper and salt
• fresh pesto
• Mix of oyster mushrooms, shiitake, chestnut mushrooms (150 grams)
• Haricots verts in bacon
• Coconut oil for baking

Preparation

The perfect steak is a matter of temperature, and therefore not of time. Follow my step-by-step plan to put a great steak on the table. If you have a nuclear thermometer, it will be completely egg! If you don't have a nuclear thermometer, you can here ordering

Preheat the oven to 160 degrees. As soon as the oven beeps, put the Haricot verts with bacon. When I make these I always make several portions and freeze them per 3 bunches. I cook the beans and wrap bacon around them and put them in the freezer. Always handy to have in stock.

Heat some coconut oil in a frying pan and briefly sear your steak around. Place your steak on a plate and put salt and pepper from the grinder. Plate your core thermometer into the thickest part of your steak and place it in the oven set to a 52 degree core for a medium result. Do you want it weird then set it at 45 degrees or well done at 57 degrees. Personally, I like it medium best so set it to 52 degrees.

Meanwhile, fry in the fat left in the pan the mix of mushrooms with pepper and salt from the grinder.

As soon as the oven beeps, take the steak out of the oven and let it rest for another minute before you cut it. This will prevent unnecessary moisture from running out of your steak. Spread pesto over it and serve with the haricots verts and the fried mix of mushrooms.

I can't make it easier for you!

Eat tasty!

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