Corrie's Antony Cotton pays a visit to This Morning to cook up his favourite treat of steak with gremolata.
Ingredients
- 1 fillet steak per person
For the gremolata:
- A handful of flat-leaf parsley
- 1 whole lemon
- 4 tsp capers
For the balsamic reduction:
- 500 ml17½ fl oz stock and a ‘slosh’ of red wine
- A sprig of thyme
- A sprig of rosemary
- Balsamic vinegar
- Salt and pepper
For the mashed potatoes:
- 1 baking potato per person
- 1 tbsp butter per person
- 1 tsp truffle oil
- Salt and pepper
For the dressing:
- 1 old jam jar
- Olive oil
- Dijon mustard
- Honey
- White wine vinegar
- Salt and pepper
- Baby salad leaves - red chard, watercress, rocket, spinach.
Method: How to make Fillet steak with gremolata
For the steak:
Season the fillet steak with salt and pepper. Sear on a high heat for a few minutes each side then turn heat down and cook to preference (Antony likes his medium).
For the gremolata:
Meanwhile, for the gremolata, finely chop the flat leaf parsley, grate the lemon and mix with the capers.
For the mashed potatoes:
Peel, soak and then boil the potatoes. Antony uses baking potatoes and cooks roughly one per person. Boil for 10 minutes. Put them through a ricer twice then put them in a pan. Add a good, generous amount of butter and a teaspoon of truffle oil. Whip them up with a wooden spoon into a fluffy loveliness and set aside.
For the dressing:
Make a simple dressing using good olive oil, Dijon mustard, white wine vinegar, finely chopped shallot, a teaspoon of honey, and salt and pepper. Antony does his in an old jam jar! Then, dress some baby leaves (red chard, spinach, watercress, rocket).
For the balsamic reduction:
In a pan, put 500ml of stock and a slosh of red wine, a splosh of balsamic vinegar, salt and pepper, and a sprig of rosemary and a sprig of thyme. Boil on high until it reduces and thickens. Strain the reduction through a sieve.
