Steak with gremolata

Ingredients

1 Fillet steak per person
Baby salad leaves - red chard, watercress, rocket, spinach

For the gremolata:

A hand full of flat leaf parsley
1 whole lemon
4 tsp capers

For the balsamic reduction:

500ml of stock and a ‘slosh’ of red wine
Sprig of thyme
Sprig of rosemary
Balsamic vinegar
Salt and pepper

For the mashed potatoes:

1 baking potato per person
1 tbsp of butter per person
1 tsp of truffle oil
Salt and pepper

For the dressing:

1 old jam jar
Olive oil
1 shallot, finely chopped
Dijon mustard
Honey
White wine vinegar
Salt and pepper

Method

1. 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).

2. Meanwhile, for the gremolata, finely chop the flat leaf parsley, grate the lemon and mix with the capers.
 
3. 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.

4. 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).

5. 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.