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Aged Sirloin Steak, Roast Maris Piper Chips, Dressed Leaves, Mayonnaise

Mon, 12 November 2018

Aged Sirloin Steak, Roast Maris Piper Chips, Dressed Leaves, Mayonnaise

 

INGREDIENTS:

·         Drizzle of Collar of Gold Rapeseed Oil  (for the steak and the chips)

·         4 Sirloin Steaks

·         4 Medium maris piper potatoes, washed and chipped

·         Sea Salt and pepper to taste

·         Water to cover the Potatoes

·         2 handfuls of watercress or rocket leaves

Dressing

·         1tsp Dijon mustard

·         1tsp honey

·         Juice of ½ lemon

·         1tbsp red wine vinegar

·         30-40ml Collar of Gold Rapeseed Oil

·         Mayonnaise

·         2 egg yolks

·         1tbsp Dijon mustard

·         Juice of 1 lemon

·         Splash of white wine vinegar

·         Approx 200ml rapeseed oil

·         1tsp boiling water (only necessary if the mayonnaise is very thick)

 

METHOD:

·         Cover the potatoes with cold water and add a decent pinch of salt, bring to the boil then simmer until almost cooked

·         Pre-heat your oven to 200C, drain the potatoes and place on a roasting tray then season well and drizzle over a generous amount of collar of gold rapeseed oil.

·         Whilst the chips are roasting heat a frying pan and season the steak well with salt and pepper. Add a drizzle of collar of gold rapeseed oil to the pan and let it smoke.

·         Add the steak and leave to sizzle then turn only when golden and repeat.

·         Once well browned on both sides set aside to rest.

For the Mayonnaise

·         Add the egg, lemon juice, vinegar and mustard to a bowl and whisk well.

·         Season lightly then add the Collar of Gold Rapeseed oil in drops to begin with then a steady stream until you get an emulsification. Taste and adjust seasoning. If it’s too thick add 1tsp of boiling water or a little more vinegar.

For the Dressing

·         Add the vinegar, mustard and honey to a bowl and whisk vigorously then add the oil in a steady stream until it emulsifies. Adjust seasoning and set aside.

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