Fri, 7 February 2025
2 steaks of choice
1 tablespoon butter
Sprig of thyme
1/2 teaspoon cracked black pepper
3 tablespoons brandy
2 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
200mls beef stock
250 ml cream or 3 tablespoons creme fraiche
· Remove steaks from fridge 30 mins before cooking and season with salt.
· Preheat a heavy-based pan with the butter to a medium to high heat until the butter starts bubbling. Then add the thyme.
· Add the steaks and turn them every 2 minutes. (Rare steak is around 8 minutes, medium is 10 minutes approximately and 12 minutes for well done.
· When the steaks are cooked to your liking, remove them from the pan to a warm plate.
· Add cracked pepper to the pan and toast for a minute before adding the brandy - flambé off if you are confident to do so. If not cook off for a minute or two.
· Next add the Worcestershire sauce and mustard and mix through.
· Add the beef stock, bring to boil and reduce to simmer until it has halved in volume.
· Finally add the cream or crème fraiche and simmer for 2 minutes.
· Drizzle over the steaks and serve with roasted baby potatoes and spinach.
For the potatoes
250 grams of baby potatoes, halved
2 tablespoons olive oil
Sprinkle mixed herbs
Sprinkle of paprika
· Preheat the oven to 180C.
· Place the potatoes in a bowl and add the olive oil, ensuring the potatoes are all well coated.
· Then add the mixed herbs and paprika.
· Place on an oven tray and roast in the preheated oven for 20/25 minutes until golden and cooked through.
For the Spinach
250g spinach
100ml water
Teaspoon garlic butter
Juice of 1/4 lemon
· Place the spinach in a medium-sized saucepan with 100ml of water, cover and wilt for 1-2 minutes,
· When the spinach has wilted remove it from the heat and press it in the saucepan withthe back of the spoon to remove any excess water. Then add the garlic butter to the saucepan with the juice of the lemon.
· Serve with the steak and baby potatoes.
