Cooking with Spud - Fillet Steak avec Snails

[spudbynight]

Like many of us I often go away on holiday and return with foodie items that are hard to find at home. I picked these up on my last trip to Paris.

I was wondering what to do with them and I thought "Steak and snails is pretty classic"

Recipe :

1 x Fillet Steak
1 dz Snails
2 shallots
2-3 cloves of garlic
some parsley
a decent knob of butter
salt
pepper
some rocket to garnish

I used this Hawaiian black salt which has volcanic ash in it. It really adds something I think.

1. Prep your shallots and garlic. Chop up and pop into a small bowel.
2. Cook your steak on a hot griddle pan. (Or however you like it. I like mine blue)
3. I then pop my steak onto a warm plate in the oven. I have the over on at about 60 degrees to keep things warm. The steak will rest while you prep the rest.
4. Into a pan with hot butter add the garlic and finely chopped shallots.

5. After they have taken on a lovely golden colour add the snails straight from the tin.

6. Toss them around over a medium heat for about 3-4 minutes and then add the chopped parsley.

7. Finally take out you steak from the oven. Pour the snails over it and serve with some dressed rocket on the side.

8. Nomnomnom

If anyone wants to know what the snails look like on their own :

 

[spudbynight]

They taste sweet. Kind of like an earthy scallop.

 

[spudbynight]

The tinned snails I have are precooked and were actually better than most restaurant bought snails in Paris. Most French restaurants use tinned snails and I think the ones I bought were a very good brand.

I bought them in a very well known food shop in Paris just off rue Montorgueil.