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Steak and Chips with Creamed Greens and Red Wine Sauce
- Steps
- Ingredients
Ingredients
Triple Cooked Chips
Red Wine Sauce
Creamed greens
The Steak
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Steps
- For the Triple Cooked Chips, peel and wash potatoes. Cut into approximately 3cm x 3cm x 10cm lengths. Place into a bowl and cover with water. Set aside for 5 minutes. Rinse well and drain.
- Simmer the potatoes in salted water until almost falling apart, about 15 minutes.
- Remove chips and place onto cooling rack. Let cool slightly then place into the freezer until cold.
- Heat the oil in a deep fryer to 130°C. Add the potatoes and fry until light blonde in colour, about 6-8 minutes.
- Remove from the oil, drain well and allow to cool then return to the freezer until frozen.
- When ready to serve, increase oil temperature to 180°C.
- Toss frozen chips in smoked paprika. Fry chips until golden and crisp, about 4-5 minutes. Remove from the oil and place into a large bowl. Toss with sea salt, rosemary and thyme.
- For the Red Wine Sauce, heat the oil in a small saucepan over medium heat. Add the shallot and garlic and sauté until lightly browned. Add the wine and simmer until reduced by half. Add stock and simmer until reduced and thickened. Whisk in the butter and stir constantly until sauce is thick and glossy. Strain through a sieve to remove garlic and shallots before serving. Season to taste.
- For the Creamed Greens, bring a small saucepan of water to the boil.
- Finely dice garlic and shallots. Place into a saucepan with 2 tablespoons grapeseed oil over low medium heat. Lightly sauté garlic and shallot until translucent.
- Blanch baby spinach for 20 seconds in boiling water then add to shallot and garlic saucepan. Add cream and season with salt and white pepper. Simmer until liquid reduces and thickens. Grate horseradish into spinach. Stir in butter then remove from the heat. Season to taste.
- For the Steak, allow steak to come to room temperature. Place a frying pan over high heat until smoking hot.
- Trim steak of any sinew and season both sides generously with salt. Drizzle the hot pan with olive oil. Add steaks and turn after 20 seconds and repeat this turning until the steak is done. After one minute, add the butter, garlic and herbs to the pan and baste the steak continuously. The steak will be beautifully caramelised and ‘medium rare’ after about 3-4 minutes. If using a temperature probe, remove steak at 49-50°C and allow to rest for 10 minutes.
- To serve, spoon Creamed Greens onto warm serving plates. Top with an eye fillet steak. Add the chips and serve with the Red Wine Sauce on the side.