Steak
with boulangere potatoes
- Sulphites
Ingredients
2 unit(s)
Echalion Shallot
450 grams
Potatoes
10 grams
Chicken Stock Paste
½ bunch(es)
Rosemary
30 grams
Unsalted Butter
150 grams
Tenderstem® Broccoli
2 unit(s)
21 Day Aged British Sirloin Steaks
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
Not included in your delivery
200 milliliter(s)
Water for the Potatoes
150 milliliter(s)
Water for the Sauce
Nutrition Values
Instructions
Preheat your oven to 200 degrees and boil your kettle. Halve, peel and finely slice the shallot. Heat a drizzle of oil in a large frying pan on medium heat. Add the shallots and cook, stirring occasionally, until soft, 4-5 mins. Meanwhile, peel the potatoes then chop into thin discs (as thin as you can - this will help them cook!). In a jug, mix together the boiling water for the potatoes (see ingredients for amount) and the chicken stock.
Transfer half of the cooked shallots to a bowl and set aside - you'll be using the ones left in the pan for this step. Arrange a single layer of potato rounds in the base of an ovenproof dish (we used a round 20cm by 20cm dish). Season with salt and pepper, then spoon over a third of the shallots and a sprig of rosemary. Repeat twice more with another layer of potatoes, seasoning, shallots and rosemary, then finish with a final layer of potato on top.
Dot the potatoes with the butter then pour the chicken stock into the dish - it should only cover the potatoes about halfway so use more or less liquid depending on the size of your dish! Cover tightly with foil then bake on the top shelf of your oven for 30-35 mins, removing the foil halfway.
Meanwhile, pop the tenderstem on a baking tray and drizzle with oil. Season with a pinch of salt and pepper, toss to coat them spread out. When your potatoes have 10 mins left, roast the tenderstem on the middle shelf of your oven until tender, 10-12 mins
Wipe out the frying pan you used earlier then return to high heat (no oil). Drizzle the steaks with oil, season with salt and pepper then rub into the meat. Lay the steaks in the pan and cook till medium rare, 1-2 mins on each side. For medium, cook for a further 1 minute on each side. Transfer to a plate, cover losely with foil and leave to rest.
Allow the pan to cool slightly, then return to a medium heat and add the reserved shallots. Stir in the water for the sauce (see ingredients for amount) and red wine stock pot. Bring to the boil then reduce the heat and simmer until thick and glossy, 2-3 mins. Slice the steaks into 5 pieces. Serve the steak alongside the boulangere potatoes and tenderstem. Tip! Use a slotted spoon to serve the potatoes! Finish with a drizzle of red wine jus. Enjoy!
