Showing posts with label Steak. Show all posts
Showing posts with label Steak. Show all posts

Hot Steak Ciabatta Sandwich with Mustard Mayo

Cooked correctly a good steak is something truly special.  Easy, simple no fuss cooking is all that's needed.  Oh yes this is thing of deliciousness.  But of course a good piece of steak and mine came from Market Porter who have recently hanged their name to Heartier.   


Apologies to any vegetarians out there.  Personally I'm a fan of rump steak over sirloin - why?  Because it seems to have more flavour than sirloin.  A decent amount of fat around the edge is vital for cooking in a grill pan since it adds flavour and keeps the steak moist and tender.  Rump steak also happens to be cheaper than sirloin too!

Medium rare is the way to go, although being awkward I like my steak to be more rare than medium, if that makes sense - I know what I mean anyway!

You may have seen my recent post about the lovely meat box I received from Market Porter (now Heartier) - if you didn't, you can see it here.

Along with the rest of the meat included in my box the rump steak didn't disappoint, it was just perfect and cooked really well, it was tasty and juicy just as you'd expect. 

Now, as a food blogger you might be expecting a recipe for mustard mayo and if so you're in the wrong place - this is simple, easy and quick.  No messing about with whisks here.  Maille are makers of good fine foods including mayonnaise with a hint of mustard and I am addicted to it!
So, now you can see my steak sandwich really is easy and nothing revolutionary either, since there will be thousands of similar recipes if you search for them.

How to Cook Perfect Steak:

Take your steak out of the fridge and remove any packaging.  Rub all over with a little olive oil and season with black and a tiny amount of sea salt.  Leave lightly covered with cling film for about 20 minutes to allow the steak to come to room temperature before cooking.
By the way, I'm assuming your steak to 2cms thick for this to work.  Heat up a grill pan - you can use a normal frying pan if you don't have a grill pan.  Bring the pan to a really high heat.  Remember you only oil the steak and not the pan or you'll have a kitchen full of smoke which is never a good thing.
Pop the steak on to cook - it's best to never cook more than two in the same pan at once since the temperature will drop causing the steak so stew rather than fry.
Be sure to get good grill markings on your steak which by the way should happen pretty quickly if your pan is hot enough.

For medium rare steak cook for for about 2 minutes before turning to cook the other side for a further 2 minutes.  It's very near impossible to give exact times since everything depends of the thickness of your steak and and how hot your pan is.
For medium steak cook as above for 2 and a half minutes each side.
Remove from the pan an place onto a warm plate and cover with kitchen foil - leave for about 3 minutes before serving.

  Slice the steak and pop into warm ciabatta rolls which have been generously spread with Maille mustard mayo.  For a meal fit for greedy folk like ourselves serve with mushrooms, tomato and a side of chips.  Oh and a glass of red for me please.
Afterwards you wont need to eat for a week - Enjoy!


 For more information on Heartier and their excellent meat delivery service pop over to their website.
    
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Our Wedding Anniversary - Big Night In

Yes indeed, staying in is the new going out!  
These days, everything seems to be getting more and more expensive and whilst it is nice to go out, it can also be just as good to stay in.  With no taxis to pay for, no tips and no need to get all dressed up, you can totally relax and have a great time.

Having been set a challenge by MoneySupermarket to have a Big Night In for £50 since our wedding anniversary is in a few days time, I decided to cook up a right nice semi-posh Dinner Party for Two.


The Starter;
I kept everything simple, Baked Fig and Goat's Cheese with Parma ham, a few leaves and balsamic glaze.
1

Jamie's Dress the Board Steak with my Roughed up Chips

Yes you read right, roughed up chips is what I'm calling my chips! If you like the crispy, crunchy rough bits that are to be found on good roast potatoes you'll love these chips.

An age ago now Jamie Oliver made what he called 'dress the board steak' I remember how good it looked and have been meaning to make it ever since.  But like a lot of things it's getting round to it and last night I did just that.

I used my own version of herbs and stuff to 'dress the board' and of course you can do the same.

Jamie's Dress the Board Steak

If you're stuck for something for dinner tonight and love steak, this is the way to go. 
3

The Meadow Inn Ironbridge Shropshire

If you're looking for a place to eat in Ironbridge, Shropshire - The Meadow Inn Steakhouse at is 'just' outside of Ironbridge and is excellent!
From the minute you step through the door, you're made to feel welcome by the friendly staff.
 The Meadow Inn is the only 'Steakhouse' in Ironbridge and all the beef they serve is minimum 28 day matured.
 The Meadow has three very different dining areas inside.  Outside there’s a lovely decked patio area and a beer garden that stretches down to the river’s edge.  Perfect for relaxing with a drink in the summer.

Steaks are always cooked to perfection.  I’m always very pleased as I ask for my steak to be cooked ‘medium rare, but more on the rare side’.  The chefs have never got that wrong yet and we eat there quite a lot.  
I also think they should win an award for the best chunky chips - they are lovely and crispy and can't be matched anywhere!

It’s not only steaks on the menu, far from it!
You’ll find a great range of food.  Everything from vegetarian dishes, fish, chicken, totally yummy salads and a fantastic selection of filled baguettes. 

It’s worth noting the Bubbly Beer Battered Fish and Chips are delicious with mushy peas and homemade tartar sauce.  At the time of writing the children's menu priced at just £5.95 and includes an ice cream for pudding.
There is always a good range of tempting puddings or a cheeseboard to end your meal perfectly.
I could easily just sit and relax, eat and drink, quite happily all day.
Oh and by the way, The Meadow is also exceptionally clean and the loos are spotless!
So, if you’re in the area you really should visit The Meadow Steakhouse and you won’t be disappointed.
How to find The Meadow Inn.

1

Stilton Sauce for a Nice Steak

Sirloin steak, medium rare please, and can I have a Stilton sauce to go with it?
Thank you very much!
 Actually, I prefer rump steak - which is odd as I usually like anything that's more expensive!

5

Steak and Caramelised Onion Melt - Pub Grub

No real recipe for this one - so it's nice and simple.

Get yourself a baguette and slice it in half.  Top with thinly sliced cooked steak and caramelised onions.  Finish off with a good helping of grated cheddar cheese and a few fried chillies - then melt under the grill. 

To make caramelised onions - just slice thinly and cook gently and slowly in a little oil and butter.  Try not to stir too often - just don't have the heat high or they will burn.  Cooking slowly is the secret here. Add a pinch of sugar and they will begin to look and smell delicious.  

See you after our holiday's!

9

Bourbon Whisky Cream and Mushroom Sauce

I was very kindly sent a bottle of 'Four Roses' Yellow label Bourbon Whiskey and so I made a really nice sauce with it - no not the whole bottle!

About Four Roses:
Four Roses is the only bourbon distillery in the world to combine 5 yeast strains with 2 separate mash bills to produce their 10 distinct bourbon recipes, each with a unique character, spiciness and rich fruit flavour.
All 10 of the recipes are gently aged, undisturbed in new white oak barrels that sit within one of a kind single storey rack warehouses, this process enables an unrivaled consistency to the Four Roses Yellow Label taste.

Now, your imagination is needed as my pictures didn't turn out too good so I couldn't post one.
Imagine a creamy, mushroomy sauce with a nice background taste of Bourbon Whiskey.  

**If you want to serve with steak then I'd use a Beef stock cube instead of chicken.


Makes enough to serve 4
2 Portobello mushrooms - chopped
a glug of oil
a knob of butter
100ml Four Roses Bourbon Yellow Label Whiskey
300ml chicken or beef stock - made from a Knorr stock cube
100ml double cream
a splash of Worcestershire sauce
1 tablespoon Muscovado sugar
salt and freshly ground black pepper to taste 

How to do it:
In a frying pan heat the oil and butter till nice and hot, throw in the mushrooms moving them about with a wooden spoon. When they're nicely coloured remove and set aside.  In a small saucepan put in the hot stock and the Whiskey. Boil for about 3 minutes.  Sir in the cream and add a shake of Worcestershire sauce then stir in the sugar.  Season with a little salt and some black pepper and have a taste.  Simmer for about 3 minutes, or until the sauce has thickened slightly. Once it has throw in the cooked mushrooms and heat through.  Serve immediately with chicken or with a nice steak.

3

Sirloin Steak with Roquefort Sauce

Roquefort sauce is so very easy to make.  Steak is my all time favourite food to eat.  For me it has to be cooked medium-rare  - more on the rare side than the medium.
I personally don't like to have any sauce served with mine. Just simple steak, chips, Portobello mushrooms, tomato and either peas or salad and I'm happy.
I pour a little red wine into the pan after the steak has been removed let it simmer for a few secs (it removes any of the nice cooking bits on the bottom of the pan) and I then pour it over my steak - am very particular about that having to happen!

Paul (the husband) loves to cover his steak with Roquefort sauce. He had in in a restaurant and I tasted it, it was okay, but quite runny and not too much going on in the way actual Roquefort!
I had a go at making it myself and made it up as I went along and I've made it the same way since.

Print Recipe

You will need:
1 Knob of Butter
1 Small Red Onion or a Shallot, chopped (I do usually use a shallot but didn't have any last night when I made it).
100g of Roquefort Cheese cut into small cubes so it melts quicker.
150ml of Double Cream (Heavy cream I think they call it in the US)?
2 Teaspoons of Brandy
 
How to do it:

In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured. Turn the heat up and add the Brandy, stirring for a minute.
Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream. Don't be tempted to use single cream (it must be double) or it will split when being cooked.

Don't let it boil. Stir until heated through and serve immediately.



The finished Roquefort sauce.



Jan's steak cooked to perfection!

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A GLUG OF OIL