Valentine's Day Steak
With Wild Mushroom, Tarragon and Mustard Sauce and John’s Wedge Salad, Served with Truffe Crisps.
Ingredients
For the steak
- 1 large (400g) sirloin steak (substitute for 4 large slices of tofu, an inch and half thick)
- 2.1fl. oz vegetable oil
- salt & pepper grinder
- large bunch of watercress
- 1 large packet of truffle chips
For the Wild Mushroom, Tarragon and Mustard Sauce
- 1 large banana shallot (peeled)
- 1 tsp white vinegar
- 6-8 button mushrooms (sliced)
- 3.5oz mixed wild mushrooms
- 2 stems of tarragon, leaves picked
- 1.05fl. oz vegetable oil
- black pepper
- salt
- 2.1fl. oz brandy
- 1.75fl. oz double cream
- 1.75fl. oz crème fraiche
- 1 tsp Dijon mustard
For the wedge salad
- 1/2 iceberg lettuce
- 3.5oz creamy Dolcelatte cheese
- 0.7oz parmesan
- 0.35fl. oz olive oil
- salt & cracked pepper
Instructions
Step 1
For the steak: Heat a large frying pan over a high heat for four minutes until very hot. Open the doors & the windows – the house will likely fill with smoke as you cook!
Step 2
First, prepare the steak by snipping the fat. Rub all over with the oil and season the steak with plenty of salt and pepper.
Step 3
Place the steak in the pan and cook for 2-3 minutes on a high heat. Reducing the heat a little, turn and cook for a further 2-3 minutes on the other side. This will give you a medium-rare steak. Increase or decrease these times by a minute or so if you prefer your steaks medium to well or rare respectively.
Step 4
Allow the steaks to rest for at least 5 minutes, then serve with a nice bunch of watercress on the side.
Step 5
Place the truffle crisps on a baking tray and heat the oven to 200 degrees. Pop the tray in the oven for around three minutes and serve the crisps alongside the steak and watercress.
Step 6
For the Wild Mushroom, Tarragon and Mustard Sauce: Heat your frying pan and add half the oil. Slice the onions, drop into the oil, and cook until soft, stirring all the time. Add a splash of vinegar, and stir well.
Step 7
Prepare the wild mushrooms. Add the button mushrooms and cook for a minute, before adding the rest of the mushrooms and the tarragon. Season well with salt and pepper, leave to cook for a minute or two and then turn them so they a have a little colour.
Step 8
Add the brandy (it should sizzle). The alcohol will help to make a great sauce by picking up all the flavours stuck in the pan.
Step 9
Shake the pan and then add the cream, crème friache and mustard, shake and bring to the boil.
Step 10
Take the sauce from the heat and check the seasoning. Remember, it should have a strong taste - that is what sauces should be!
Step 11
For the Wedge Salad: Remove the core of the lettuce and rinse under cold water. Remove the outer leaves and, using both hands, shake of any excess water.
Step 12
Cut the lettuce in half and reserve half of it. Then, cut the remaining half into quarters in the same way you would quarter an apple.
Step 13
Put the quartered lettuce on the plate and scatter the dolcelatte cheese on top, sprinkle with the olive oil and season with a sprinkle of salt and grind of pepper.
Step 14
Finally, grate over some parmesan and serve.