Good morning all you loved-up l’il couples out there – this is a recipe for you…perfectly cooked (more on that) steak with creamy, addictive cauliflower puree and ‘French-style’ baby carrots. OK, first up the perfectness of the steak is obviously open to debate as some people like theirs still mooing (apologies to the lovely vegos), and others like them incinerated. This cooking method is designed for big fat (5-6cm thick at least) steaks, and will leave the steak with a caramelised, seared exterior and a uniformly pink just-cooked (not the wobbly texture of ‘blue’ meat) inside. This results in my favourite textures, and if I am going to eat a steak (which is a rare (pun intended) thing indeed), this is the only way I want it cooked. They are then topped with flavour-packed, grunty herb butter and served alongside my favourite pillowy cauliflower puree and just-cooked thyme and garlicky, honey-buttery (so many adjectives this morning- whaaat?) baby carrots. It is a quickly prepared, indulgent dinner for two and I’d love to hear if you try it! If you have your own perfect method for cooking steak as you like it, obviously just do that, and give the herb butter and sides a whirl…
Right then, what else is news? I have just finished an epic week working at My Food Bag in Parnell – crikey, it was full on. I was filling in for a stylist away on holiday, so prepping and plating/styling dishes for photography. MFB is such a slick operation I loved seeing a big-budget business dealing with what I do, and now just have to figure out how my modest budget would allow for a version of their lighting set-up – it was super impressive. It was also bloody fun and a welcome change to be working surrounded by a team rather than my normal solo-endeavours, but this week (actually starting this weekend) I must crack on in my normal way with a load of work ready to be done. Due to the busy week (and the absence of a few of my besties) I didn’t have a lot of energy left over for any social life, but did manage to squeak in one drink with a dear girlfriend which was just enough to keep me sane! Meanwhile Hoob has roared into his final semester at uni ‘firing on all cylinders’, which is bloody fabulous, and Pog is still working in the idyllic surrounds of Markington Hall before heading off to Greece and the completion of his European sojourn. (Missing my lovelies after our gorgeous holiday, thank God for my ridiculous schedule to keep me occupied!). Right, I haven’t exercised all week so it’s time to haul arse before getting stuck into some work. Bye for now, have a great weekend – more recipes coming again soon…
2 x 200g eye fillet steaks
1 tbsp olive oil
1 cup loosely packed mixed herbs, such as parsley, thyme, chives, basil
1 small clove garlic
1 teaspoon dijon mustard
Preheat the oven to 180˚C. In a food processor blend the butter, herbs, garlic and mustard. Brush steaks with oil and season with pepper. Heat a frying pan over a medium/high heat, add steaks and cook (sear) for 2 minutes each side. Transfer to an oven tray and cook in the oven for 5 minutes exactly. Leave to rest for 4 minutes, lightly covered in tinfoil, then serve with a big dollop of herb butter, cauliflower puree and French-style baby carrots.
½ large head cauliflower, cut into florets
1/3 cup cream
20g butter, cubed
sea salt & freshly ground pepper
To prepare cauliflower, put the florets in a large pot with cream and butter. Cover and cook over a medium/low heat until tender, about 25-30 minutes. Transfer to a blender, or use a stick whiz to puree. Season with plenty of salt and pepper and keep warm until serving. Spoon a helping of cauliflower onto each plate and top with one or two pieces of steak.
1 bunch baby carrots (about 8-10)
1 tablespoon butter
1 teaspoon runny honey
1 small clove garlic, crushed
2 sprigs thyme
Scrub the carrots and trim the tops. Put half a cup of water in a lidded frying pan. Add the butter, honey, garlic and thyme and bring to a simmer. Add the carrots, cover and bring to a gentle boil, once boiling, remove the lid and continue cooking until the water is evaporated, the carrots are lightly glazed, and just cooked through.