For visual orgasmic purposes here was our second valentines day meal. I also include a simple sauce recipe for you’re steak topping.
I stuffed the portobello mushroom with blue cheese and bread crumbs. They went in for five minutes prior to steak starting to cook on a gas mark 7 along with the vine tomatoes.
The chips were handcut thick seasoned and tossed in rapeseed oil for a crispy finish they went in the oven for 40 minutes on gas mark 6.
I cooked the steak medium rare on a smoking hot griddle three minutes either side then set aside for 5 minutes under tin foil to rest allowing juices to reabsorb as i plated up the the finished components. Resting the steak after cooking is essential for the finish to be spot on and the outcome juicy.
The sauce was made using a pepper sauce consisting of cream, mustard Worcestershire sauce, whisky onion and pepper very basic, highly effective.
1 small red onion, sliced
150ml double cream
2 tablespoons whisky
3 tablespoons Worcestershire sauce
1 teaspoon salt
1 tablespoon ground black pepper
1 tablespoon wholegrain mustard
Sweat onion in butter till sautéed add cream and all ingredients and Heath through for a few minutes strain out onion and serve on top of steak.