A good steak is one of the best meals you can eat and for me there are two principles you should stick to – keep it simple and don’t play with it. This recipe does just that. The meat is lightly salted and griddled or barbecued. The only addition is the horseradish, home made and the accompaniments are very classic.
Ingredients (serves four)
Four filet steaks (one inch thick)
Horseradish root
1 tablespoon double cream
½ teaspoon mustard powder
1 teaspoon white wine vinegar
4 Medium Potatoes (king Edwards are good for this)
1 large pack Sprouting Broccoli
1 clove of garlic
Olive oil
Sea salt
Method
Take the steaks out of the packet. Dry with kitchen paper and lightly salt both sides. Heat the oven – 200C fan/220. Peel the potatoes and chop into 1cm cubes (approximately). Mix then with olive oil and salt and put on a baking tray and into the oven. They will take 30 minutes. You should turn them every 10 minutes.
Make the horseradish. Take the root and peel an inch off an end. Get a fine grater (microplanes are great) and grate the horseradish finely. Add the mustard, and vinegar and stir. At this point you can really smell the power of the horseradish. Then add the cream and a small pinch of salt. Stir and put in the fridge. Now blanche the broccoli – put it into boiling water for 3 minutes, then drain and put it into cold water. Refresh the cold water after a minute and the broccoli should be cold. This makes it keep its colour and you can now finish it very quickly. Get a pan with a lid, put the cold broccoli, a good splash of olive oil, crush the garlic into it and add a pinch of salt. Put the lid on. Don’t heat it yet.
Warm the serving plates. Heat a griddle pan until very hot. Put the steaks on. Don’t move them or play with them. A professional chef once told me the difference between an amateur and professional is the professional doesn’t play with the food in the pan. If you want great griddle lines, then you have to leave it. Depending on the heat a bit, I would try for 2 to 2 and a half minutes each side for medium rare. Set the steak aside to rest for a couple of minutes. Heat the broccoli in the pan with the lid for 1 to 2 minutes until it is hot. Place in a dish. Get the potatoes out of the oven and serve in a dish. Put the steak on one of the warm plates. If you are feeling adventurous quenelle the horseradish and place on top. Quenelling it to get two teaspoons, one in each hand, using the side of the spoons scoop some of the horseradish, with the other spoon scoop the side of the scoop on the first spoon and repeat. You should have a three sides shape. It takes a little practice but the photo shows the finish product. Now serve.
