Soldato
Rightio Guys,
Today I've decided to take a drive down to here (couple of min from work) on my lunch, www.georgepaynebutchers.co.uk , to pick up some steak for me and the G/F tonight.
And as such I will like to inform you on how I intend to cook the steak and what we are having with it and I will put pictures in later and cooking process.
*Just to let you know I have originally decided on Fillet as that is my preferred cut of beef but I will decide when I get to the butchers on what takes my fancy
Steak - Rare/Blue
Steak will be cooked for 15 seconds on each side in a Hot Griddle then along the sides until brown then put in an oven on 70 Degree C for 10 min.
The steak will be very finely coated in an olive oil with crushed salt and black pepper.
Once cooked leave steak to rest in a warm place for 5-10 min, I normally leave mine on the hot plates in the oven with the door open and the oven turned off.
Sauce - Red Wine Jus (taken from this blog)
(1) Either (a)Take the juices left over from roasting pan (if doing a roast), or (b) simply add small amount of olive oil in frying pan and bring to high heat and add diced garlic and fry for a 30 seconds to a minute;
(2) add half a bottle of Shiraz (a guzzler will do - but a nice guzzler, not el-cheapo rat poison) and boil vigorously for 3 -5 minutes or longer to reduce to about 200 mls
(3) whilst boiling stir in small amount of balsamic vinegar and small amount of soy sauce;
(4) once reduced, turn to simmer, taste, and add salt and pepper to taste (only if required)
(5) slowly mix in heaped teaspoon of butter or margarine (for a shine to the jus)
(6) mix a half teaspoon of corn flour with 20-30mls of water and slowly pour into jus whilst stirring - should thicken nicely
Accompaniments
Asparagus
Sweet Potato Mash (taken from BBC)
30g/1oz butter
½ onion, chopped
½ sweet potato, peeled and chopped into small cubes
1 tbsp chopped parsley
1 tbsp chopped chives
For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth.
As stated this is how I will be cooking the steak and will add pictures during the cooking process (around 6:30pm tonight), hopefully this will be to some of your taste, if not then I hope you can comment constructively and not just "erugh undercooked" etc.
KaHn
Today I've decided to take a drive down to here (couple of min from work) on my lunch, www.georgepaynebutchers.co.uk , to pick up some steak for me and the G/F tonight.
And as such I will like to inform you on how I intend to cook the steak and what we are having with it and I will put pictures in later and cooking process.
*Just to let you know I have originally decided on Fillet as that is my preferred cut of beef but I will decide when I get to the butchers on what takes my fancy
Steak - Rare/Blue
Steak will be cooked for 15 seconds on each side in a Hot Griddle then along the sides until brown then put in an oven on 70 Degree C for 10 min.
The steak will be very finely coated in an olive oil with crushed salt and black pepper.
Once cooked leave steak to rest in a warm place for 5-10 min, I normally leave mine on the hot plates in the oven with the door open and the oven turned off.
Sauce - Red Wine Jus (taken from this blog)
(1) Either (a)Take the juices left over from roasting pan (if doing a roast), or (b) simply add small amount of olive oil in frying pan and bring to high heat and add diced garlic and fry for a 30 seconds to a minute;
(2) add half a bottle of Shiraz (a guzzler will do - but a nice guzzler, not el-cheapo rat poison) and boil vigorously for 3 -5 minutes or longer to reduce to about 200 mls
(3) whilst boiling stir in small amount of balsamic vinegar and small amount of soy sauce;
(4) once reduced, turn to simmer, taste, and add salt and pepper to taste (only if required)
(5) slowly mix in heaped teaspoon of butter or margarine (for a shine to the jus)
(6) mix a half teaspoon of corn flour with 20-30mls of water and slowly pour into jus whilst stirring - should thicken nicely
Accompaniments
Asparagus
Sweet Potato Mash (taken from BBC)
30g/1oz butter
½ onion, chopped
½ sweet potato, peeled and chopped into small cubes
1 tbsp chopped parsley
1 tbsp chopped chives
For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth.
As stated this is how I will be cooking the steak and will add pictures during the cooking process (around 6:30pm tonight), hopefully this will be to some of your taste, if not then I hope you can comment constructively and not just "erugh undercooked" etc.
KaHn
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I like my meat cooked, not raw!
