Steak Night – Cooking Together
Seasonal, tasty and classic…………perfect sociable foodie fun!
English Asparagus, Served with Poached Eggs, Hollandaise Sauce & Crispy Parma Shards
Fillet Steak, Lyonnaise Potatoes, Seasonal Greens & a Choice of Béarnaise or Peppercorn Sauce
Lyonnaise Potatoes (Dan Style) – serves 2
2 medium potatoes
Chicken Stock Cube dissolved as per pack instructions, or fresh chicken stock (veggie stock is fine if you don’t eat chicken)Grated parmesan – 1 tablespoon
Pre-heat fan oven to 180C
Slice your potatoes thinly, about ½ cm thick
Peel & slice the onion
Using a small frying pan or oven proof dish, layer the potatoes and onion with some seasoning between each layer
Cover in chicken stock, you can leave some bits poking out as these will crisp up
Sprinkle the parmesan on top
Cover with foil or a lid if you have a suitable one
You will cook for about 30 minutes, you can’t really overcook these. The last 5 minutes should be uncovered and turn the heat up to 200C
This makes enough for 2, but you can scale up and save in the fridge for another day
- Tablespoon each of pink, black and green peppercorns
- 100ml beef stock
- 100ml red wine
- 50ml cooking brandy
- 2 Shallots
- 60ml double cream
- Tablespoon butter
Crush your peppercorns, you can use a blender or pestle and mortar…you want to avoid too many whole corns so something like a nutri-bullet is ideal…but wash well afterwards.
Fine dice your shallots, the finer the better.
In a medium pan or frying pan, melt the butter and then sweat the shallots on a low heat, mixing in the crushed peppercorns. Once the shallots are soft and translucent add your brandy, flame and reduce! More of a challenge on induction hobs!
The mixture will virtually dry out which is when you should add the wine and stock, raise the temperature and reduce until you have about 2/3 of the volume…taste – if you need more intensity, reduce further. Remove from the heat and stir through the cream.
Griddling Asparagus or Other Vegetables (Tender-stem broccoli)
Heat your griddle pan to high, you don’t need any oil. Place your stems across the griddle so you get your lines and turn when each side shows some charring. After cooking season with seasalt and some lemon zest. You can drizzle butter or olive oil ….or ideally serve with the hollandaise you have freshly made.
- 125g clarified butter or ghee
- 2 egg yolks
- ½ tsp white wine vinegar or tarragon vinegar
- squeeze of lemon juice
- pinch of cayenne pepper
- Salt to taste
If you use normal butter, you would need to melt in a pan, then skim the white solids from the melted butter, this becomes clarified butter. Having a tin of ghee is really helpful – it lasts for ages and is a great cheat.
You need a pan with a mixing bowl that fits over it. Bring 2/3 pan water to the boil and reduce heat, it should be just simmering.
Separate the yolks from the whites of the eggs and add to a mixing bowl with the vinegar, a pinch of salt and a splash of cold water in a metal or glass bowl that will fit over your pan. Whisk well, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise sauce. (If it gets too thick, add a splash of warm water.) Season with a squeeze of lemon juice and a little cayenne pepper. Cover to stop a skin forming.
To make Bearnaise Sauce from your Hollandaise
1 shallot, small handful of tarragon
Finely dice the shallot, rough chop the tarragon…stir through the hollandaise.
Dan’s Tips for Cooking the Perfect Steak
Heat, heat and more heat! Choose your steak well, ideally use the butcher but if you are buying at a supermarket, remove the packaging sooner rather than later. Buy as thick a piece as possible, so if cooking for 2, buy twice the thickness and cut after cooking. The meat must be at room temperature before you cook it, and it must rest for at least 5 minutes after cooking. If cooking a bigger piece – it should rest for about half the cooking time. You can rest it covered with foil, on a rack (like a cake rack), to catch any juices.
Which ever cut you have, you just need your pan or a griddle pan, then you can finish the cooking in a low oven if it’s a thicker piece.
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 these 5-6oz fillet steaks, we are in the region of 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 directly…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!
Italian lemon Posset
This is an Italian classic, and is great for a dinner party – as it can be made in the morning.
You could crush up biscuits of your choice and put in the bottom of the glass. A classic Italian version would be an amaretti and serve a glass of amaretto on the side!
Ingredients: Serves 2
- · 300ml of double cream
- · 60g caster sugar
- · 1 juicy lemon
- 1. Squeeze the lemon
- 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
- 3. Take the pan off the heat and whisk in the lemon juice
- 4. Strain this into a jug and leave to cool for 20minutes.
- 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
- 6. Refrigerate for 6 hours minimum.
Serve with fruit and edible flowers
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