A delicious salad made into something special with the addition of fresh truffle butter.
Preparation time: 20 mins
1/2 bunch silverbeet (pulled off stems and finely shredded)
4 red eschallots finely sliced
2 cloves garlic finely chopped
1 cup quinoa rinsed well (we suggest Australian quinoa try the Mount Zero brand from Wiffens)
3 tbspns goats cheese (we suggest Calender marinated feta or can substitute good quality feta or goats cheese)
2 tbpns olive oil
good squeeze of lemon juice
1 tbspn chopped parsley
4 steaks (we suggest organic rump centres from Fyshwick Gourmet Organics)
1 small pack truffle butter (from Wiffens)
Small amount of black truffle for shaving (optional)
Add quinoa to the pan with 500ml water bring to the boil then reduce to a simmer and cook until just tender approx 10-12 mins. Rinse well with hot water once cooked.
While quinoa is cooking heat large frypan over medium low heat. Add 1 tbpsn olive oil then saute eschallots until softened add garlic stir then add silverbeet and cook until wilted and tender. Remove from heat and add to quinoa with parsley, cheese, 1 tspn truffle butter and salt and pepper to taste.
Heat a large frypan over high heat. Add 1 tbpsn olive oil. Heat. Add steaks (which have been generously salted). Cook for a few minutes each side depending on thickness. Remove from heat. Add 1 tspn truffle butter to each of the steaks, wrap in foil and rest for a few minutes.
Plate quinoa salad on four places and top with steak and juices. Season to taste.