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
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Tips
Cream Cheese is one type of fresh cheese because it's not gone through fermentation process. Cream Cheese Form is solid, soft and white color. This type of cheese commonly used to make cake or dessert. Sold in allumunium paper or plastic bowl. This cheese must be kept in refrigerator. Before shaken, let it in room temperature to become soft. Shake with slow speed to make it soft.
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