Vegan Steak Hearts

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  Step 1

  Shallot & Mushroom Red Wine Gravy

  Saute the shallots and gently fry with the olive oil, stirring until slightly golden. Crush the garlic and add before seasoning with freshly ground black pepper, sea salt and black peppercorns. Continue stirring and cooking for another few minutes.

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  Step 2

  Add the balsamic vinegar, sprinkle in the rosemary and cook until the vinegar reduces into a syrupy consistency.

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  Step 3

  Add half a bottle of red wine and the button mushrooms whole. Reduce by half and then add the vegetable stock.

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  Step 4

  Reduce again until it become a thick gravy before adding the butter and stirring until melted.

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  Step 5

  Crispy Parmesan Potatoes

  Oil a baking tray and a heart shaped cookie cutter.

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  Step 6

  Peel and boil the potatoes until soft. Mash and stir together with the butter and season with black pepper. Spoon a generous amount into the cookie cutter.

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  Step 7

  Smooth out the top using a palette knife. Continue the process for the rest of the potato.

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  Step 8

  Grate a generous amount of parmesan cheese on top of the potatoes.

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  Step 9

  Grind some black pepper on the top.

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  Step 10

  Cook in an oven for 10 minutes at 200'c before grilling the tops until crispy.

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  Step 11

  Use the cookie cutter again to cut the steaks into a heart shape and pan fry with olive oil to your liking.

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  Step 12

  To serve, add small drops of balsamic glaze around one side of the plate and carefully drag a toothpick through the centre of the dots to turn them into hearts. Use the cookie cutter to place a bed of rocket on the other side.

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  Step 13

  Place the parmesan potato on top of the rocket.

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  Step 14

  Place the heart steak on top of the potato.

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  Step 15

  Top with a generous serving of the shallot and mushroom red wine gravy.

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