Sunday, 9 March 2014

A Manly Steak Dinner!

First of all, I want to apologise for my lack of blogging over the last few weeks -I'm a total idiot and fell asleep with my laptop on my bed... it fell off and has completely broke. I even got a techy friend to have a look and it seems it cannot be fixed so I am currently laptopless and will have to sneak in a quick blog whenever I get chance on someone else's! So frustrating because I've got sooo much to share with you!
Anyway, I'm currently blogging from my boyfriend's laptop and so I thought it would be fitting to share the recipe for the manly steak dinner I cooked him a couple of weeks ago!
serves 2



2 steaks (I can't honestly remember what cut we had but I would say try get it from a butchers and pick your favourite!)
salt and black pepper
olive oil
1 large sweet potato, chopped into wedges with the skin left on
about a teaspoon of paprika
a sprinkle of cayenne pepper (if you'd a bit of a kick!)
a handful of breadcrumbs (throw a couple of nearly stale slices in a blender)
1 clove of garlic, crushed
a sprig of thyme
a handful of grated parmesan
6 small portabella mushrooms
1/2 onion, chopped finely
about 150ml single cream

Preheat the oven to 200degrees. Get your steak out of the fridge and season both sides with salt and pepper, pressing it in with your fingers to massage the meat a little. Leave to one side.
Lay the sweet potato wedges on a baking tray, and coat in the paprika and cayenne pepper if using. Season with salt and pepper and drizzle with olive oil. Mix the potatoes around the tray to ensure everything is coated evenly, then put in the oven for at least half an hour - if you want them soft then this will be enough, if you want blackened corners and a bit more of a crunch then leave in for another 10mins or so. Make sure you mix them around again about half way through cooking.
Put a griddle pan (or heavy bottomed pan) on the hob on a high heat and leave to become very hot.

Remove the thyme leaves from the stalk and mix together in a bowl with the breadcrumbs, garlic and half of the parmesan. Cut the stalks of your mushrooms and if you don't want to throw them away, then chop finely and add to the breadcrumb mix. Spoon the mixture into your mushrooms and place on a baking tray. Drizzle with olive oil, then put in the oven for about 10mins, or until slightly crispy on the top.

Add some olive oil to a frying pan and gently fry the onions.

Put your steak onto the griddle pan and leave for a couple of minutes on one side, before turning over and cooking the other side. Once sealed all over then take off the heat and leave to rest for a few minutes before serving. I'm not going to go into detail on this because I'm not the world's greatest steak cooker and we like it fairly rare which will not be to everyone's taste... But just don't overdo it!

Once the onions are turning soft and golden, then add the cream and parmesan and a good twist of black pepper. You can also mix into the sauce the juices that have run out of your resting steak.

Serve your lovely rustic sweet potato wedges, flavourful stuffed mushrooms and steak onto plates, and dollop on the sauce in a manly fashion. Pop a couple of beers on the table and enjoy!


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