Classic Steak Frites with Garlic Butter
Serves: 2 people
Prep time: 25 mins (plus 1 hour of soaking)
Cook time: 15 mins
Ingredients:
500g Maris Piper potatoes
Veg oil, for deep frying
2x 350g thick cut sirloin steak
Maldon Sea Salt
cracked black pepper
Small bunch of thyme
Knob of butter
1x butterhead lettuce
1 tbsp Dijon mustard
2 tbsp olive oil
½ lemon, juiced
A small handful of chives, finely chopped
Garlic butter:
100g butter, softened
Maldon Sea Salt
cracked black pepper
15g parsley, finely chopped
2 garlic cloves, crushed
Method:
Start by preparing your chips. Cut your potatoes into skinny chip pieces – you can peel them or keep the skin on, but we kept the skin on for more flavour. Then place them in a large bowl and cover with cold water – toss them around then leave them in the water for 1 hour. This will help remove the starch from the potatoes which means they will be crispier when fried.
After 30 minutes take the steak out the fridge to allow it to come to room temperature.
Now you can prepare the garlic butter. In a bowl beat the softened butter until smooth with a spoon, then add the chopped parsley, crushed garlic cloves and plenty of Maldon Sea Salt and cracked black pepper. Then place two sheets of clingfilm onto your worktop and spoon the butter into the middle. Use the clingfilm to shape the butter into a thick sausage shape and roll it tightly, twisting each end to keep it secure. Then place the butter into the fridge.
After 1 hour, remove the chips from the water and dry them very well on some kitchen paper. Preheat the oven to 180c.
Pour in the veg oil into a large high-sided pan so it comes up 2 third of the way up the sides. Then place it on the heat and heat until it reaches 140c. Then add the chips to the oil and fry for about 5 to 6 minutes until they are cooked through but only lightly golden in colour – you may need to do this in batches. Remove them from the oil with a slotted spoon when ready and place on a tray lined with kitchen paper.
While the chips are frying, we can get started on the steak. Season the steaks liberally with Maldon Sea Salt and cracked black pepper on both sides. Take a large frying pan, heat to a medium high temperature. Start by adding the steak on the side with the biggest part of fat and rendering this down – you may need to hold it in place with some tongs. You want the fat to go lovely deep golden and crisp. Then you can place the steak on one of the flesh sides and cook for 1 – 2 minutes on each side. When you are cooking the final side, add a knob of butter along with the bunch of thyme. Use a spoon to baste the steak with the butter and thyme.
Once the steaks have a good level of colour and caramelization on each side, place the pan into the preheated oven for 6 minutes. Ensure you have an oven safe pan before you do this, if not simply transfer to a baking tray along with the pan juices. After the 6 minutes, remove the steaks from the oven and place onto a plate and pour over any cooking juices. Let this rest while you finish the chips.
Turn the temperature up on the veg oil, so it reaches 180c. Then fry the chips again for approximately 2-3 minutes until very crisp and golden. Remove from the oil with a slotted spoon onto the tray again with kitchen paper to soak up any excess oil. Then add the chips to a large bowl while still hot and toss well with Maldon Sea Salt and cracked black pepper.
In a small bowl, whisk together the Dijon mustard, olive oil and lemon juice to make a dressing. Drizzle and toss this over the butterhead lettuce along with the finely chopped chives.
Now you can serve! Serve each rested steak on a plate or serving board. Take the garlic butter from the fridge and unwrap it, then cut some discs to put onto the steak, allowing it to melt. Add the chips to a bowl and serve with the mustardy green salad. Feel free to serve with any additional sauces you like, such as bearnaise or peppercorn. Perfect for a special Valentine’s Day dinner.
Savoury Egg’s Benedict Pancakes with Crispy Bacon
Serves: 2 people, makes 8 pancakes
Prep time: 25 mins
Cook time: 40 mins
Ingredients:
For the chive pancakes:
200g self-raising flour
1 tsp salt
250ml milk
1 egg, beaten
50g grated parmesan
15g chives, finely chopped
Butter for frying
For the hollandaise:
2 egg yolks
150g unsalted butter, diced and room temperature
1 tbsp white wine vinegar
½ lemon, juiced
Maldon Sea Salt
Cracked black pepper
8x rashers of streaky bacon
2x whole eggs
Finely chopped chives, to serve
Pinch of cayenne pepper
Maldon Sea Salt
Cracked black pepper
Method:
Start by making the pancake batter. In a large bowl mix together the self-raising flour and salt. Then in a small jug mix the milk and beaten egg. Create a well in the middle of the flour, then slowly add the milk mixture ensure to whisk it in thoroughly after each addition – this is the best way to ensure you don’t get any lumps.
Once all the milk and egg are added and you have a smooth batter, add the grated parmesan and finely chopped chives and whisk again. Set aside.
Preheat the oven to 180c.
Next you want to make your hollandaise sauce. Get a small glass bowl that fits comfortably over a pan so that the base of the bowl won’t touch the water. Add some water to the pan so it comes up approximately 1 inch up the side. Then in the glass bowl add the egg yolks, the vinegar and 1 cube of butter. Place the bowl on top of the pan of water and heat it so the water is gently simmering. Constantly whisk the egg yolks until they thicken slightly.
Then add the remaining butter a cube at a time, whisking all the time. Don’t add the butter too quickly ensure each is incorporated before adding the next. Once all the butter is added you should have a thicken and creamy sauce. Squeeze in the lemon juice and then season with Maldon Sea Salt and cracked black pepper, taste it and adjust it if necessary. Turn the heat off the pan but allow the bowl to sit on the pan still while you prepare the rest of the dish. The residual heat from the pan will ensure your sauce doesn’t split but give it a whisk every now and then.
Place the streaky bacon on a tray and then into the preheated oven to cook for roughly 15 minutes – depending on how crispy you like it.
While the bacon is cooking, place a medium nonstick frying pan on a medium low heat. Melt a little butter in the pan, then fry the pancakes – spooning on some batter so they are roughly 12cm in diameter. Fry each pancake for 2 minutes on each side then flip and cook the other side – they should be lightly golden and fluffy inside. Set them aside on a plate while you cook the remaining.
While you are frying the pancakes, place a pan of water on to boil. Once boiling, reduce the heat to a gentle simmer and then poach two eggs. We like to add a splash of white wine vinegar to the water, then swirl the water before dropping the eggs in – this helps ensure a good shape to the poached eggs.
When you are ready to serve, place 3 or 4 pancakes onto each plate in a stack. Then top with some rashers of streaky bacon, followed by the perfectly poached egg. Then finally spoon over the hollandaise sauce and garnish with a pinch of cayenne pepper and some finely chopped chives. Serve immediately