Ham steak with leeks and mushrooms fondue

Author: Les Cultures de chez nous
Steak de jambon avec fondue de poireaux et champignons
Preparation 15
Baking 40
Portions 4
Freezing No


  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of olive oil
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 8 mushrooms, minced
  • 15 ml (1 tablespoon) of lemon juice
  • 60 ml (4 tablespoons) of tomato sauce
  • 75 ml (1/3 cup) of dry white wine
  • 30 ml (2 tablespoons) of cognac
  • 30 ml (2 tablespoons) of parsley, chopped
  • 4 slices of ham, 1.25 cm (1/2 inch) thick
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  • Preheat oven to 375°F (190°C).
  • Heat butter and oil in a small heavy-bottomed saucepan. Melt the leeks for 2 to 3 minutes without letting them brown, then add the mushrooms. Cook for 2 minutes over high heat. Add lemon juice, tomato sauce, white wine and cognac. Stir for 2 minutes, then remove from the heat.
  • Cut 8 large squares of aluminum foil. Spread half of the mushrooms sauce in the centre of 4 squares. Sprinkle the parsley. Add the ham. Garnish with the remaining sauce. Cover with the 4 remaining aluminum foil. Close the papillotes without rolling the ham slices.
  • Place the papillotes on the oven rack. Cook for 20 minutes. Just before serving, open the papillotes.

Chef's notes