Butcher’s cut steak, pomme fondant, béarnaise & green salad
Serves 4
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Steak
– 4 × 400 g bone-in sirloin steaks (MB3+)
– 100 g unsalted butter
– Flaky sea salt and cracked black pepper
Pomme fondant
– 4 medium potatoes, peeled
– 150 g unsalted butter
– 4 sprigs fresh thyme
– Canola oil, for cooking
– Salt
Béarnaise sauce
– 100 ml dry white wine
– 100 ml white balsamic vinegar
– 2 eschalots, finely chopped
– A few tarragon sprigs, plus ½ bunch tarragon, leaves finely chopped
– 1 tsp whole black peppercorns
– 3 egg yolks
– 250 g unsalted butter, clarified
– Juice of ½ lemon
– ½ bunch chives, finely sliced
– ¼ bunch flat-leaf parsley, finely chopped
Tarragon mustard
– 100 g Dijon mustard
– 1 tbsp fresh tarragon, finely chopped
Kombu grain mustard
– 100 g seeded mustard
– 20 g shio kombu, finely chopped
Green salad
– 1 red oak lettuce
– 1 green oak lettuce
Pickled eschalot
– 4 eschalots, peeled and sliced into 2 mm rings
– 200 ml white balsamic vinegar
– 1 tsp salt
Classic dressing
– 60 ml white balsamic vinegar
– 60 ml lemon juice
– 1 tbsp Dijon mustard
– Pinch of flaky salt and white pepper
– 250 ml extra virgin olive oil
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Pickled eschalots
1. Place the eschalot rings in a zip-lock bag or snug bowl. Pour over the white balsamic vinegar and add the salt. Seal tightly, pressing out as much air as possible and leave to pickle for at least 1 hour. They’ll keep in the fridge for up to 2 weeks.
Mustards
2. Mix the Dijon mustard and chopped tarragon together until combined. Set aside in a small ramekin.
3. Finely chop the shio kombu and stir through the seeded mustard. Set aside in a separate small ramekin.
Pomme fondant
4. Cut a flat base and top off each potato, then use a peeler or paring knife to shape into a rough cylinder.
5. Bring a saucepan of well-salted water to the boil and par-cook the potatoes for 10–12 minutes until just beginning to soften but still holding their shape. Drain and allow to steam-dry until cooled to room temperature.
6. To serve, heat 50 g butter with a splash of neutral oil in a heavy-based frying pan over medium heat. Add the potatoes with the thyme and cook for 3–4 minutes per side until a deep golden crust forms. Baste with the butter as they cook. Season with salt.
Béarnaise sauce
7. Combine the white wine, vinegar, eschalots, tarragon sprigs and peppercorns in a small saucepan. Bring to a simmer and reduce until about 3 tablespoons of liquid remain. Strain through a fine sieve and cool completely.
8. Place the egg yolks and cooled reduction in a heatproof bowl set over a saucepan of barely simmering water — the bowl should not touch the water. Whisk continuously until the mixture thickens and you can see the bottom of the bowl between strokes. Remove from the heat.
9. Whisking constantly, add the clarified butter in a very slow, steady stream — start with just a few drops until the emulsion takes hold, then increase to a thin drizzle. Continue until all the butter is incorporated and the sauce is thick and glossy.
10.Season with lemon juice, salt and pepper. Stir through the chopped tarragon. Pour into a serving jug and finish with the finely sliced chives and parsley scattered over the top.
Classic dressing
11. Whisk together the vinegar, lemon juice, mustard, salt and pepper. Slowly stream in the olive oil while whisking until emulsified. Taste and adjust seasoning.
Steak
12. Remove the steaks from the fridge 10 minutes before cooking. Season generously with flaky salt and cracked pepper on both sides.
13. Heat a heavy frying pan or cast iron skillet over high heat until smoking. Cook the steaks for 2–4 minutes per side for medium-rare, adjusting to your preference.
14. In the last minute, add the butter to the pan and baste the steaks continuously as it foams. Remove from the pan, baste once more with the brown butter and rest for 5–10 minutes.
Green salad
15. Wash and dry the lettuce leaves and arrange in a serving bowl. Scatter over the pickled eschalot rings. Dress with the classic dressing just before serving.
To serve
16. Place a pomme fondant on each plate. Carve the steak away from the bone and slice. Arrange alongside the fondant and finish with a pinch of flaky salt. Bring the mustards, salad and béarnaise to the table to share.
