DRY AGED SIRLOIN STEAK DIANE WITH LOCAL ASPARAGUS & TRIPLE COOKED CHIPS
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
W L RECIPE
DRY AGED SIRLOIN STEAK DIANE WITH LOCAL ASPARAGUS & TRIPLE COOKED CHIPS
This for me has to be one of my favourites and something I always do at home . It ’ s so easy and totally satisfying ! I am always getting asked what is the best way to cook steak ?
Well there are a couple of ways I like to do it but this is probably the best . You can prep this up in advance , then put it all together in a matter of minutes so it ’ s ideal for a dinner party ( lucky guests !). This recipe will feed two .
INGREDIENTS
• 2 x dry aged steak of your choice . Ask the Butcher what is particularly good . You should be looking for firm , slightly dark meat with a marbling of fat and off white / ivory coloured fat on the outside . If you don ’ t want the fat , cut it off after it ’ s cooked - it keeps the meat moist and flavours it at the same time .
• Wirral asparagus
• 4 x medium King Edward potatoes
For the Diane Sauce :
• 1 x onion finely chopped
• 3 x clove of garlic minced
• 2 x rasher of dry cured bacon
• Bunch of parsley
• 3 tbsp Worcester sauce
• 2 x tbsp tomato sauce
• 3 x tbsp Dijon mustard
• ½ glass red wine
• 200ml cream
METHOD
• Start off by taking the steak out the fridge - it will need some time to come up to room temperature .
• Peel and cut the potatoes into large batons . If they are too small they will fall apart .
• Thoroughly rinse the potatoes under cold water to remove any starch . Place them in a pan and add cold salted water to just cover them , then bring to the boil . Simmer for a few minutes until just cooked . You want them soft but firm enough to handle without falling to bits .
• Cool the potatoes in cold water to stop the cooking process and place on a cooling rack to dry off . Ideally place in the fridge or even better the freezer to cool .
• Deep fry at 130 o C until the outside is golden and beginning to crisp slightly .
• Remove onto a cooling rack and chill . You can do this process in advance and keep them until needed .
• For the steak , lightly oil the outside and season with good quality sea salt and freshly ground pepper . Don ’ t be shy , put plenty on and rub it in really well .
• In a hot pan add a little oil , as the meat has already been oiled you don ’ t need much .
• Place the steak in the pan . You need a good sizzling noise when it lands . Ask your Butcher for cooking times . It varies in the size and thickness of the steak and how you like yours cooked . I cooked this for approx 1.5 minute either side and 1 minute holding it fat side down then the opposite side to this to seal all the edges . This achieved a nice medium cooked steak which was slightly blushing but not red and still really juicy .
• It is very important to rest the steak after cooking . Many people skip this step but trust me , you must do it . Think of the steak as a muscle that tenses up during the cooking process and needs time to relax again .
• While its resting you can make the sauce .
• In the pan you just cooked the steak in . Sweat off the onion and garlic until translucent . Then cook off the bacon . Add the wine and quickly reduce . Add the Worcester sauce , tomato sauce , Dijon mustard and cook off quickly . Add the cream and start to reduce quickly . Finally , add the freshly chopped parsley and season to taste .
• Plunge the asparagus in boiling water for about 1 minute and they are done .
• To finish , deep fry the chips once more at 180 o C until golden and crispy , do this when you start cooking the steak .
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