Romantic Valentines Steak Dinner

 

1. In a pan, reduce the lobster bisque to a thick syrup texture. Be careful not to burn it. Cool to room temperature.

2. At the same time, reduce the veal stock, wine , balsamic & rosemary into a thick sauce. Be careful not to burn it. Set aside when ready.

3. In a bowl mixer, whisk 250g soft butter until smooth and fluffy, then whisk in the reduced bisque on a low speed and combine into the butter.  

4. Fold in the chopped parsley and cooked lobster meat and form into a sausage shape with cling film. Refrigerate until set. This can also be frozen down.

5. In an oven proof pan, fry the fondant potatoes to brown them slightly. Deglaze with chicken stock & a sprig of thyme. Cover with a cartouche as demonstrated and bake in an oven at 180?C until  potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes. Season & keep warm.

6. Blanch green vegetables, starting with the broccoli first and then the rest. Remove the vegetables with a tongs or spider strainer and refresh in ice water when cooked. Drain.

Do not dispose of the salted water yet as you will need it to refresh the vegetables before service.

7. In an oven proof pan, on a medium heat, sauté the mushrooms & garlic as demonstrated. Season and finish in the oven.

8. Next, sear your steaks as you like to have them cooked. Add butter, garlic and thyme and coat the meat as demonstrated. Allow to rest while you get ready to plate.

9. Reheat the veal reduction and refresh the green vegetables in salted water for a minute, then drain and toss with butter and seasoning.

10. Finally to plate, place the fondant potato just off centre of your hot plate, top with the mushrooms, then the steak, and finally a disk of the lobster butter.

11. Gently soften the butter with a blow torch as demonstrated. Neatly arrange your green vegetables on the plate with a spoon and then dress with the veal reduction. Serve.