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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