Pan Fried Sirlion Steak with Olive Oil Mash, Caramelised Shallots & Chianti Butter Sauce

Demonstration by Nicky Reid at Del Toro on the Signature Dish Cookery Theatre, Balmoral 2011.

 

Serves 2

INGREDIENTS: 2 10oz 28 day aged dry beef sirloin steaks
Enough peeled maris piper potatoes for two
4 shallots peeled & finely sliced
1 large wineglass of chianti
Handful of grated parmesan
Extra virgin olive oil
Virgin olive oil
2 small sprigs of watercress
Sea salt & freshly ground black pepper
Rosemary & thyme sprigs tied together to act as a basting brush
Pestle & morter
125g butter
2 cloves garlic

METHOD: put your potatoes on to boil and when soft pour onto a colander to steam dry for 3 minutes, mash up and add a lug of extra virgin olive oil, the parmesan & 50g butter, put into a heatproof bowl & cover with cling film, keep warm over a pan of simmering water. in a pestle & morter bruise garlic cloves & herb brush, add a little olive oil to make an infused paste. Heat a heavy frying pan on high heat (open windows & close doors) season steak with salt & pepper & baste with infused paste. Cooked steak turning every minute & basting for 6 minutes for medium rare. Leave steak to rest in a warm place for 5 more minutes. Add 25g butter to pan & add shallots & fry for 3 more minutes. Deglaze pan with wine & reduce by half. Add remaining butter & whisk to emulsify & thicken
To Serve: divide the mash between two plates & slice sirloin at an angle & stack spoon over sauce & garnish with watercress & a drizzle of extra virgin olive oil