STEAK provides the star turn in this dish by Antony Worrall Thompson.
1 sirloin steak
1 whole egg, beaten
1 garlic clove, finely chopped
Ground salt and pepper
1 leek, cut lengthways
2-3 knobs of butter
Greek yoghurt, strained
Fresh chives, chopped
Fresh parsley, chopped
50g of Breadcrumbs
100g of Pancetta..
Cut the leek lengthways like spaghetti. In a large wok melt 2-3 knobs of butter add the leek and pancetta and fry for 3-4 minutes.
Beat 1 whole egg in a bowl with salt.
Place the breadcrumbs on a baking tray and sprinkle garlic, ground pepper and salt on top.
Dip the steak in to the beaten egg and then into the breadcrumb mixture coating all sides.
Heat a tsp of oil in a frying pan. Add some butter and shallow fry the steaks for 2 minutes on each side. The oil prevents the butter from burning.
Meanwhile, add the Greek yogurt, fresh chives and parsley to the leeks and pancetta. Season with salt and pepper.
Spoon the Carbonara leeks on a serving plate. Cut the steak in to slices and place on top of the leeks and serve.