Steak Maman Blanc
Recipe from Foolproof French Cookery by Raymond Blanc.
Special equipment: Hard anodized grill pan.
|For the steak|
|2 x 225g||Ribeye/sirloin/rump steaks, organic/free-range, cut 2cm thick|
|2g/2 pinches||Sea salt|
|15g/1 tbsp||Coarsely ground black pepper|
|10ml/2 tsp||Olive oil|
|For the sauce|
|1||Banana shallot, sliced|
|2||Medium flat mushrooms, roughly diced|
|500ml||Red wine, cabernet sauvignon|
For the steak
Preheat the grill pan for 2 minutes to ensure it is very hot.
Season the steaks with salt and black pepper on each side and brush with a little olive oil.
Lay the steaks in the preheated grill pan and cook for approximately 1½ - 2 minutes on each side for rare, 3 minutes for medium rare, or 4 minutes for medium. Transfer the steaks to a warm plate and leave to rest while you make the sauce.
For the sauce
In a medium size saucepan on a medium heat, melt the butter and sweeten the shallots, thyme and tarragon for 1 minute. Add the mushrooms and turn the heat to its highest setting.
Pour in the red wine and reduce by half, stir in the butter and any resting juices from the steaks.
Place the steaks onto a large warmed plate and cover with the sauce.
Recipe from Foolproof French Cookery by Raymond Blanc, published by BBC Books.
Recipe © Raymond Blanc 2002.
Photograph © Jean Cazals 2002.