ROLL OVER STARS
For Steak: Preheat oven to 450°F (230°). In a hot pan add 1 Tbsp. (15 mL) grapeseed oil, right before it smokes add seasoned steak; sear. Turn steak on to edge with fat and render down. Flip steak onto unseared side and place in oven until just before medium rare, about 3 to 5 minutes. Remove from oven and place pan back on stove over medium-high heat. Add 2 Tbsp. (30 mL) Becel® Original margarine, garlic and thyme. Baste until medium rare to infuse flavours,then remove steak from pan and rest on a cooling rack.
For Potato/Mushroom: Place potatoes in medium pot with water and boil until tender. While boiling, sauté mushroom in remaining 1 Tbsp. (15 mL) grapeseed oil until tender, then toss with parsley. Season with salt and pepper. When potatoes are soft, strain, and add remaining 2 Tbsp. (30 mL) margarine. Mash until smooth. Add salt and pepper to taste.
Place mashed potatoes in the center of the plate, slice steak and place on top the of mashed potatoes, top with sautéed mushrooms.
: Garlic and Thyme Basted Strip Steak with Wild Mushrooms and Margarine-Laced Whipped Potatoes by Celebrity Chef Graham Elliot