Cooking Together Steak Night Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Starter: Gamberi alla Busara Bruschetta;
- Main: Fillet Steak with Parmentier Potatoes, Peppercorn Sauce & Savoy Cabbage
- Dessert: Click here for a link to the Food Sorcery favourites
Venetian King Prawn Bruschetta
Beautiful prawns cooked in a rich cherry tomato sauce, served on a saourdough Bruschetta
Servings: 2 people
Ingredients
- 2 slices Sourdough thickly sliced
- 1 tbsp Olive oil to drizzle
- 1 clove Garlic peeled
- 1 tbsp Vegetable oil for cooking
- 120 g King prawns deveined
- 1 Banana Shallot peeled and finely chopped
- 2 tbsp White wine
- 30 g Sun blushed tomatoes about 6 finely chopped
- 200 g Chopped tomatoes
- 1/4 tsp Chilli flakes to taste
- Sea salt to taste
- 5 g Fresh parsley 1 tbsp, chopped
- Cracked black pepper to taste
Method
- Drizzle a little olive oil over the bread and toast in a pan until lightly browned. Remove from the pan to cool.
- Rub the garlic all over the sourdough until only half remains. Thinly slice the remaining garlic.
- In the same pan, heat vegetable oil over a medium heat. Add the onion and cook until soft and translucent, stirring often so it doesn’t colour.
- Stir in the remaining garlic and fry for a couple of minutes, until fragrant.
- Add the prawns and cook for one minutes per side, ensuring that they don’t overlap.
- Pour in the wine, increase the heat to medium-high and allow it to evaporate.
- Add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season
- Finish with chopped parsley and spoon onto the toasted sourdough.
- Optional- finish with rocket, peashoots, avocado, or lemon.
Pan Seared Fillet Steak
Tender, juicy, and bursting with flavour, fillet steak is prized for its buttery texture.
Servings: 2 people
Ingredients
- 2 Fillet steaks about 225g each
- 2 tbsp Vegetable oil for cooking
- 30 g Butter for basting
- 2 clove Garlic minced or grated
- 10 g Fresh thyme 2 sprigs or rosemary
- Sea salt to tatse
- Cracked black pepper to taste
Method
- Take the steak out of the fridge 20–30 minutes before cooking. This helps it cook more evenly and prevents the centre from staying too cold.
- Gently pat the steak dry with kitchen paper. Removing excess moisture helps form a beautiful, caramelised crust when you sear it.
- Sprinkle a generous amount of sea salt and freshly ground black pepper all over the steak. You can also add a drizzle of oil if you like.
- Let the seasoning sit for a few minutes. This allows the flavours to penetrate slightly before the heat hits the pan.
- Preheat a heavy skillet until very hot.
- Lightly oil the pan.
- Place the steak in the pan and sear for 2–3 minutes per side for medium-rare.
- Add a knob of butter, crushed garlic, and a sprig of rosemary or thyme.
- Spoon the melted butter over the steak while cooking to enhance flavour.
- Remove the steak and let it rest for 2-3 minutes before serving.
Parmentier Potatoes
Servings: 2 People
Ingredients
- 400 g Maris Piper potatoes peeled and cut into 2cm cubes
- 2 clove Garlic minced or grated
- 10 g Fresh rosemary 2 tbsp, leaves, finely chopped
- 2 tbsp Vegetable oil
- Sea salt to taste
Method
- Dice the potatoes into 2cm cubes and add to a mixing bowl.
- Add to the garlic to the bowl.
- Add the oil, season with salt and mix everything together.
- Heat a frying pan until hot and then saute the potatoes until golden brown on most sides.
- Transfer to a baking tray.
- Scatter chopped rosemary over the potatoes.
- Bake in the oven for 10-15 minutes until crispy but cooked- you can check this by squashing one with a spoon.
Peppercorn Sauce
Servings: 2 People
Ingredients
- 50 g Butter diced
- 1 Banana Shallot finely diced
- 1 clove Garlic minced or grated
- 3 tsp Green peppercorns in brine drained
- 3 tbsp Brandy
- 200 ml Beef stock
- 60 ml Double cream
- Sea salt to taste
- 1 tbsp Vegetable oil for cooking
Method
- Add the oil and butter to a high-sided frying pan, then fry the shallots, garlic and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned.
- Add the brandy and cook until it has reduced away to almost nothing.
- Add the stock and reduce again, this time by two-thirds, this will take around 5 mins.
- Stir the cream into the sauce and allow it to thicken slightly.
- Check the sauce is seasoned to your liking before serving.
Savoy Cabbage with Pomegranate Seeds
Servings: 2 people
Ingredients
- 1/2 Savoy cabbage
- 1/2 Red onion
- 2 clove Garlic minced or grated
- 1 tbsp Olive oil
- 25 g Butter diced
- 4 tbsp Pomegranate seeds
- Sea salt to taste
- Cracked black pepper to taste
Method
- Thinly slice the cabbage and red onmion.
- Place a frying pan on medium heat, add the oil and butter.
- Once the butter has melted but not browned, add the red onion and saute until caramelised slightly.
- Add cabbage and cook until soften, for 3-5 minutes, until soft.
- Add the garlic and cook for further 1 minute.
- Season to taste and finish with pomegranate seeds.
We hope you enjoyed the class!
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