Grilled Wakanui Strip Loin with Duck Fat Duchess Potato and Walnut & Smoked Mushroom Pate

Recipe: Shane Kearnes (Fire, Mt Maunganui) | Photography: Brydie Thompson

At the restaurant we use duchess potato but plain creamy mash will do the trick at home. If you do not have access to a smoker for the pate you could chargrill the mushrooms for a smoky flavour or use a little liquid smoke which you can get from bulk bin stores.

Serves 4

4 x 250g Wakanui Strip Loin
8 baby leeks

Duchess Potato

900g Agria potatoes
4 tbsp duck fat
¼ cup cream
3 egg yolks
salt to taste

Walnut Crumb

½ cup walnuts
¼ cup water
¼ cup sugar
2 x pieces of dark bread, toasted

Smoked Mushroom Pate

8 portobello mushrooms
salt and pepper to taste
4 tbsp butter, melted
2 sprigs thyme
olive oil

This can be made a few days ahead.

2 litres store bought beef stock
1 tbsp port wine jelly
1 tbsp of corn flour, diluted in 2 tbsp cold water

Bring the stock to a boil and simmer until it has reduced to around 1 cup. Stir in jelly until it has melted through. Whisk in corn flour mix and continue to simmer until the sauce thickens. Season with a little sea salt.

Remove steak from the fridge 1 hour before cooking and allow to get to room temperature.

For the Duchess Potatoes: Peel and cut the potatoes into 2cm cubes, place in a pot of cold, unseasoned water and boil until tender. Drain and allow to dry. Mash the potatoes with the duck fat and cream to get a smooth creamy mash. Season with salt then beat in the egg yolks, making sure they are full incorporated. (This can be made a day in advance and heated when ready to serve.)

For the Walnut Crumb: Roast the walnuts until deep golden in colour, about five minutes at 180°C, depending on your oven. While the nuts are roasting, add water and sugar to a saucepan, bring to the boil until it turns to a caramel. Pour the caramel over the roasted nuts and allow to set at room temperature. When set and cool enough to handle, place into a food processor along with the cold toast and blend into a fine crumb.

For the Mushroom Pate: Place mushrooms onto a baking tray. Top each with the butter and thyme, drizzle over a small amount of olive oil and bake at 180°C for 12 minutes. Place all contents of the baking tray into your smoker and smoke for about five minutes to achieve a light smoke. Now place all contents into an upright blender and blend to a smooth consistency, using a little cream if needed. Finely push the puree through a fine sieve and season with salt. Chill in the fridge until it firms up.

Put it all together: Cook the steak to your liking.
Heat the duchess potatoes and spread across the bottom of the plate then char with a gas torch. Place your steak on top and add grilled baby leeks, mushroom pate and the nut crumb. Finish with a sprinkle of flaky salt and jus.

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