Cooking Together – Steak Night: Bruschetta; Fillet Steak; Parmentier Potatoes with Peppercorn Sauce
Cooking Together Steak Night Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the dishes again.
We Cooked:
- 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
Sourdough bruschetta – gamberi alla busarra – Starter
Ingredients – Serves 2:
- – 2xChunky slice of sourdough, toasted and rubbed with fresh garlic
- – 2 tbsp of olive oil
- – 2 garlic clove, peeled
- – 200g prawns, medium-sized, deveined
- – 1 shallot – peeled and finely chopped
- – 30ml of dry white wine
- – 50g of sun blushed tomatoes, finely chopped
- 1/2 can of chopped tomatoes
- – 1 dried chilli, crushed
- – fine sea salt
- – freshly ground black pepper
- – 1 handful of parsley leaves, minced
To serve: chopped basil, sliced avocado, green pesto
Method
- Heat the olive oil in a very large skillet set over a medium heat. Add the garlic and fry for a couple of minutes, until fragrant. Stir in the onion and cook until soft and translucent, stirring often so it doesn’t colour
- Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap. Pour in the wine, increase the heat to medium-high and allow it to evaporate. Remove the prawns; transfer them to a plate while you carry on with the sauce
- 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
- Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sauté for about five more minutes, then remove from the heat and sprinkle with parsley.
- Serve on toasted sourdough rubbed with fresh garlic.
Tips for Cooking the Perfect Steak
Ingredients – Serves 2:
- – 2x 7oz fillet steak
- – knob of butter
- – a handful of thyme and rosemary
Heat, heat and more heat! Choose your steak well, ideally use the butcher but if you are buying at a supermarket choose as thick a piece as possible and remove the packaging as soon as possible.
The meat must be at room temperature before you cook it, and it must rest for at least 5 minutes after cooking, make sure it’s uncovered to ensure it doesn’t overcook. Allow it to cool down whilst resting, to heat just put it back in a pan with a knob of butter and some rosemary, thyme and garlic and finish cooking or in a low heat oven.
If your steak has a piece of fat on it, leave it on to cook, you can choose to eat or leave. But use the fat as a visual guide to cooking. As the fat renders it colours and the flavour joins the juices in the pan. If you have a steak on the bone – T-Bone or Tomahawk, cook with the bone in and remove before serving. The bone adds flavour to the cooking.
For 5-6oz fillet steaks, cook for 1-2 minutes each side in a hot pan. There are arguments about seasoning before or after cooking – both work….however do oil the meat…not the pan. Don’t move it until ready to turn and when you have turned the second time, you will get a feel for how you like your steak to be cooked! Don’t be afraid to poke it with your finger to test.
Parmentier Potatoes – Main
Ingredients – serves 2:
- 400g floury potatoes, peeled and cut into 2cm cubes
- 2 garlic cloves, bashed
- 2 rosemary sprigs, needles picked and finely chopped
- 2 tbsp vegetable oil
Method
- Dice the potatoes into 2cm cubes and add to a mixing bowl
- Crush the garlic with salt, add to the bowl
- Add the oil and mix everything together.
- Heat a frying pan until hot and then saute the potatoes until golden brown on all sides.
- Transfer to a baking tray.
- Pick and chop the rosemary and scatter it over the potatoes.
- Bake in the oven for 10-15 minutes until crispy
Peppercorn Sauce – Main
Ingredients – Serves 2:
- – 1 shallot, finely diced
- – 1 clove of garlic, crushed and chopped
- – 1 shot of whisky
- – 1 sprig of thyme
- – 200ml of beef stock
- – Handful of black peppercorns
- – 75ml of double cream
- – 1 tsp of oil for cooking
- – Salt to taste
Method:
- Heat a small saucepan over medium heat add peppercorns, toast for a couple of minutes, let cool down and grind in pestle and mortar or blender.
- Wipe the pan, place over medium heat again, add oil and heat up. Add onion and sauté until translucent.
- Add garlic, cook for 1 more minute, make sure that garlic doesn’t burn.
- Pour the whisky in the pan and set on fire.
- Let it burn for 10 seconds or until it the flame dies out.
- Add beef stock, sprig of time and peppercorns, reduce by half.
- Finish with double cream, bring back to boil and reduce to desired consistency.
- Correct the seasoning and serve with your favourite steak.
Savoy Cabbage with Pomegranates – Main
Ingredients – Serves 6:
- – 1x head of savoy cabbage, shredded
- – 1x big red onion, sliced
- – 2x clove of garlic, crushed
- – 1x tbsp of olive oil
- – 4x tbsp of pomegranate seeds
- – Seasoning
Method:
- Place a frying pan on medium heat, add red onion and saute until caramelised slightly.
- Add garlic and cook for further 1 minute.
- Add cabbage and cook until soften, for about 3 minutes.
- Correct seasoning and finish with pomegranate seeds.
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We Hope You Enjoyed The Class
If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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