PREMIUM CONVERSION Steak Tagliata
with Rosemary Roasted New Potatoes, Tenderstem and Peppercorn Sauce
If we had a penny for every time we'd seen a badly cooked steak we’d probably be millionaires. Or at least rich enough to treat ourselves to dinner at a top steakhouse! Yet follow these three tips and a great result is assured at home: i) Allow the steak to come to room temperature before you cook it ii) Get your frying pan super-hot iii) Rest the steak for a few minutes before you eat. Enjoy!
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
350 grams
Salad Potatoes
4 grams
Rosemary
1 unit(s)
Echalion Shallot
½ pot(s)
Black Peppercorns
1 bunch(es)
Flat Leaf Parsley
150 grams
Tenderstem® Broccoli
100 grams
Creme Fraiche
½ sachet(s)
Chicken Stock Powder
Not included in your delivery
150 milliliter(s)
Water
Instructions
Take the steak out of your fridge so it can come to room temperature and preheat your oven to 200°C. Chop the new potatoes into 2cm cubes (no need to peel!). Pick the rosemary leaves from their stalks and finely chop (discard the stalks).
Put the potatoes on a baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the rosemary. Toss to coat, then spread out evenly and pop on the top shelf of your oven. Roast until crispy, shaking the tray occasionally, 30-35 mins.
Meanwhile, halve, peel and finely chop the shallot. Crush the peppercorns in a pestle and mortar. Tip: You can also put them in a freezer bag and give them a whack with a rolling pin. Roughly chop the parsley. Pop the tenderstem on a baking tray. Drizzle with oil and season with salt and pepper. When the potatoes have 10 mins left, put the tenderstem on the middle shelf of your oven and roast until slightly crisp, 10-12 mins.
Season the steak with a pinch of salt. Heat a drizzle of oil in a frying pan on high heat. When smoking hot, carefully lay in the steak. If you like your steak medium-rare like us, cook for 4 mins on each side. If you prefer it medium, cook for a further 2 mins on each side. Once cooked, remove from the pan, cover loosely with foil and leave to rest.
Add a little oil to the now empty pan and turn the heat to low. Add the shallot. Cook until soft, 2-3 mins. Add the peppercorns. Cook for 1 min, then stir in the water (see ingredients for amount) and stock pot. Bring to the boil then reduce the heat and simmer until reduced by half. Take the pan off the heat and stir in the crème fraîche and 3/4 of the parsley. Tip: For extra decadence add a knob of butter (if you have some).
Slice the steak diagonally into 1cm strips. Serve drizzled with peppercorn sauce alongside the tenderstem and roasted new potatoes. Scatter over the remaining parsley. Enjoy!
