Pan-fried sirloin steak with butter sauce and olive oil mash
Information
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CategoryAmerican, Main CoursesSpecialtyEveryday Menu,TagsSirloin Steak Recipes, Chianti Butter and Olive Oil Recipes, Pan Fried Steak Recipes, Cooking Meat RecipesInfoPreparation Time : 0 minutesCooking Time : 0 minutes Serves : 2 plates |
DescriptionThis simple way of cooking and serving steak is so rewarding. You only need a little of the sauce just to drizzle over the top of the meat and the mash. It's great! |
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Preparation
Ingredientsfor the olive oil mash 400g/14oz potatoes, peeled and halved sea salt and freshly ground black pepper olive oil
a small handful of freshly
grated Parmesan cheese a knob of butter
2 x 200g/7oz sirloin steaks, preferably free-range or organic, 2.5cm/1 inch thick, fat scored sea salt and freshly ground black pepper
olive oil
2 knobs of butter 2 shallots or 1 small red onion, peeled and finely diced
a few sprigs of fresh thyme, leaves picked 1 large wineglass of Chianti a few sprigs of watercress good-quality extra virgin olive oil
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How Tos & Summary
Cooking Steps
Put the potatoes into a large pan of salted water, bring to the boil and simmer until soft and tender. Drain them in a colander and allow them to sit for 4 minutes to steam away any excess moisture. Return the potatoes to the pan and mash them up, stirring in a large glug of olive oil, the Parmesan and butter. Taste, season and then transfer to a bowl, cover with clingfilm and place over a pot of simmering water to keep warm.
Heat a heavy frying pan, large enough to cook both steaks at once without them touching. Season your steaks and brush them with olive oil. Using a pair of tongs, hold the steaks fatty-edge down in the frying pan to render and colour the fat. When the fat is golden, fry the steaks for 8 minutes in total for medium-rare, turning them every minute. Remove from the pan to rest.
Turn the heat down and add a knob of butter to the pan. Fry your shallots and thyme for 4 minutes, then add the wine and reduce by half. Pour in the resting juices from the meat, add the 2 remaining knobs of butter and take the pan off the heat. Stir around to emulsify and make a really simple red wine sauce. Taste, season and serve with your steak and lovely olive oil mash with a scattering of watercress and a drizzle of good olive oil.
Summary
wine suggestion: American red - ZinfandelAddThis
Chef
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Joined: 20-Oct-2008
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Tips
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