Wednesday 28 May 2014

Sirloin Steak on Fried Bread Pâté with Marsala Sauce

We first saw a dish similar to this at The Sheaf in West Haddon (which has sadly now closed) and have modified it to suit us in our van. Please excuse the focussing in the picture, I'm learning how to use a new camera!


Sirloin steak about 2cm thick
Bloomer loaf
French beans
1x clove of garlic
Marsala wine, or any wine
1x shallot roughly chopped.


For the Chips:
1. Peel and cut the potatoes into chunky chips all the same length and thickness.
2. Pour a good glug of oil in a roasting tin and put in the oven on gas 7
3. Parboil the chips for 10 minutes or as I do microwave on high for 7 minutes.
4. Plunge into cold water to cool and rinse the starch.
5. Dry the chips on jolly roll (kitchen paper).
6. Gently place chips into the hot oil in the roasting tin, baste them and pop back in the oven on top shelf.
7. Regularly turn the chip so all 4 sides brown as much as you like. We like our chips crunchy.
8. When done turn the oven down and move to bottom shelf while you fry the steak. Season with salt and vinegar prior to serving.

I like to prepare the chips the night before up to the point where they are plunged in cold water. Dry them off and put them in the freezer uncovered. The next evening roast them from frozen. This is using Heston's triple-cooked-chips method but in this case only double-cooking.

For the steak:
1. Make sure the steaks are at room temperature and not straight from the fridge.
2. Brush oil over one side and season with salt and pepper.
3. Get a frying pan hot and smoking and drop the steaks in oil side down. Never do more than 2 steaks in one pan as the temperature drop stops the all important maillard reaction.
4. Oil and season the upturned side.
5. After 2 minutes add a big knob of butter and turn the steak over.
6. Fry the other side for 2 minutes whilst continuously basting with the buttery juice.
7. Remove from the pan and put to one side, cover with foil and allow to rest.

For the mushrooms and beans:
1. Slice mushroom into chunky slices or use shitakes whole as I've done.
2. Trim beans and chop in half.
2. Chop or crush a clove of garlic.
3. Chuck it all in a frying pan with a big knob of butter.
4. Keep turning and when done add a good squirt of lemon juice, season with salt and pepper and sprinkle with chopped parsley leaves.

For the fried bread pâté:
1. Cut into 2cm slices and trim to roughly the same shape as the steak.
2. Fry in a nice oil and set aside until serving.
3. Just lavishly smother in a pâté prior to serving.

Order of cooking:
1. Do the chips completely to the point of moving to bottom shelf.
2. Put beans in a bit of oil and begin sautéing.
3. Do steaks and set aside.
4. Add shallot and marsala to steak pan and reduce.
5. Add mushrooms and garlic to beans.
6. Plate up!

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