Name: Steak with Nespresso Aged Sumatra butter, kimchi tomatoes, mushrooms, and ginger
Prep time: 2 min
Ingredients: 2 Nespresso Aged Sumatra capsules, extracted as espresso; 1 cardamom pod, crushed, remove husk and chop seeds (or 1/8 tsp ground cardamom); 100ml cream (6 ½ tbsp); 120g diced butter at room temperature; 2 x steaks at room temperature, patted dry – mine were 170g First Light wagyu porterhouse steaks, about 2cm thick; ½ tsp smoked paprika; 80g kimchi, shredded (alternatively, sauerkraut or coleslaw); Handful cherry tomatoes of different colours, sliced; 1 tbsp fresh soft herbs, tear them up (basil, tarragon, coriander and parsley); 150g mushrooms, sliced (portabella, shiitake or chestnut mushrooms, or a mixture); 1 tsp grated ginger; 2 tsp soy sauce; Olive oil, flaky salt and a pepper grinder

Culinary craftsman Peter Gordon in collaboration with Nespresso.

Please note that recipe may also be enjoyed with Indonesia

Peter Gordon took inspiration from his personal memories of travelling through Indonesia and the woody notes of Aged Sumatra when developing this recipe of steak with espresso-infused butter. Of the dish, Peter explains:

“On first smelling the Aged Sumatra coffee I immediately pictured BBQ steak dowsed with espresso-rich butter, mushrooms and chilli. Serve this with rice, buttery mashed potatoes, or baby potatoes tossed with olive oil. Kimchi and tomatoes add a fresh crunchiness, but if kimchi isn’t your thing then serve this with coleslaw or sauerkraut with chopped chilli. The espresso butter, which makes more than you’ll need, can be made a week in advance – just make sure you take it from the fridge an hour before you serve it to soften slightly. This butter is a versatile addition to your repertoire that is also delicious mixed into mushroom risotto and smeared on toasted banana bread with crispy bacon.”

DISH PREPARATION (Serves 2)

Put the Nespresso Aged Sumatra espresso extraction, cardamom and cream in a small pan and bring to the boil, then reduce heat to a gentle boil and cook for 3 minutes until reduced in volume by just more than half, leaving 4 tablespoons.
Take off the heat and leave to cool for 2 minutes then add the butter, ¼ tsp flaky salt and 6 coarse grinds of black pepper.
Mix well until the butter has melted into the cream – a small whisk is handy for this. Place in the fridge and keep mixing every few minutes as it firms up. As it cools the liquid and the butter (fat) can separate so do keep whisking frequently. Transfer to a clean bowl and store in the fridge.
Mix the smoked paprika with 1 teaspoon olive oil and brush the steaks with it on both sides. Leave to marinate at least 15 minutes.
Mix the kimchi, cherry tomatoes and herbs together.
Heat up a heavy based pan over medium high heat. Lay the steaks in and cook for 2 - 3 minutes – until browned on the bottom.
Turn the steaks over and cook to your liking - medium rare is my choice and it will take around 90 seconds more for a 2cm thick steak.
Add the mushrooms to the pan while the steak is cooking and drizzle them with 1 teaspoon olive oil.
Remove the steaks to a warm plate, sprinkle with flaky salt and rest for at least 5 minutes.
Give the mushrooms a stir, add the ginger and soy sauce and cook over medium heat until the mushrooms wilt.
Slice the steaks 1cm thick.
Divide the kimchi between two warm plates and lay the steak on top.
Spoon on the mushrooms.
Dollop on the Nespresso Aged Sumatra butter.

Peter Gordons Steak with Nespresso Aged Sumatra butter, kimchi tomatoes, mushrooms, and ginger

INGREDIENTS FOR THE DISH

- 2 Nespresso Aged Sumatra or Indonesia capsules, extracted as espresso
- 1 cardamom pod, crushed, remove husk and chop seeds (or 1/8 tsp ground cardamom)
- 100ml cream (6 ½ tbsp)
- 120g diced butter at room temperature
- 2 x steaks at room temperature, patted dry – mine were 170g First Light wagyu porterhouse steaks, about 2cm thick
- ½ tsp smoked paprika
- 80g kimchi, shredded (alternatively, sauerkraut or coleslaw)
- Handful cherry tomatoes of different colours, sliced
- 1 tbsp fresh soft herbs, tear them up (basil, tarragon, coriander and parsley)
- 150g mushrooms, sliced (portabella, shiitake or chestnut mushrooms, or a mixture)
- 1 tsp grated ginger
- 2 tsp soy sauce
- Olive oil
- flaky salt
- pepper grinder

Products featured in this recipe

Aged Sumatra Limited Edition

$1.40

Creatista Plus Breville Stainless Steel

$899.00

VIEW Lungo Cup Set

$35.00

DISH PREPARATION (Serves 2)

Put the Nespresso Aged Sumatra espresso extraction, cardamom and cream in a small pan and bring to the boil, then reduce heat to a gentle boil and cook 3 minutes until reduced in volume by just more than half, leaving 4 tablespoons.
Take off the heat and leave to cool for 2 minutes then add the butter, ¼ tsp flaky salt and 6 coarse grinds of black pepper.
Mix well until the butter has melted into the cream – a small whisk is handy for this. Place in the fridge and keep mixing every few minutes as it firms up. As it cools the liquid and the butter (fat) can separate so do keep whisking frequently. Transfer to a clean bowl and store in the fridge.
Mix the smoked paprika with 1 teaspoon olive oil and brush the steaks with it on both sides. Leave to marinate at least 15 minutes.
Mix the kimchi, cherry tomatoes and herbs together.
Heat up a heavy based pan over medium high heat. Lay the steaks in and cook for 2 - 3 minutes – until browned on the bottom.
Turn the steaks over and cook to your liking - medium rare is my choice and it will take around 90 seconds more for a 2cm thick steak.
Add the mushrooms to the pan while the steak is cooking and drizzle them with 1 teaspoon olive oil.
Remove the steaks to a warm plate, sprinkle with flaky salt and rest for at least 5 minutes.
Give the mushrooms a stir, add the ginger and soy sauce and cook over medium heat until the mushrooms wilt.
Slice the steaks 1cm thick.
Divide the kimchi between two warm plates and lay the steak on top.
Spoon on the mushrooms.
Dollop on the Nespresso Aged Sumatra butter.