Steak Maman Blanc & Steak with Red Wine Jus

4 x 225g sirloin or rump steaks, organic, cut 2cm, fat trimmed 4 small pinches sea salt flakesblack pepper, coarsely ground40g unsalted butter200ml water

Remove the steaks from the fridge at least 30 mins before cooking.Season each side of the steaks with the salt and grind the black pepper overthem – be generous with it. Firmly press the salt and pepper into the steaks.

On a medium heat, in a large frying pan, add the butter, and let itmelt and foam. Then, when the butter starts to turn light gold and nutty, youknow that the heat is just right to sear and slowly brown the meat. So now isthe time to lay the steaks into the pan and increase the heat to medium-high inorder to keep things nice and hot.

For rare: cook 1 minutes on each side. For medium-rare: cook for 2minutes on each side. For medium, cook for 3 minutes on each side, turningtwice. When you turn the steaks, keep each of them in the same spot on the pan.

Now, using tongs, transferthe steaks to a warm plate. Put the pan back on a medium-high heat and pour thewater into the hot pan – sizzle, bubble, boil. The butter and water and buttercreate an emulsion. Scrape the base of the pan with a spatula or wooden spoonto release the caramelized residue, adding flavour and colour to this succulentjuice. Pour the juice on to the steaks and serve immediately.

Steak with Red Wine Jus

For a more stylish steak experience, I you may like to serve it with red wine jus. It’sextremely easy. Simply follow the same method for Steak Maman Blanc, and thenadd make the jus at the end. 

1 shallot 200g field mushrooms300g inexpensive red wine (such as Cotes de Rhone), reduced by half in advance20g unsalted butter, cold1 small handful chopped parsley leaves stalks on, roll it and chop it with stalks1 sprig of thyme

Finely chop the shallot. Wash the mushrooms by swirling them for 10 seconds in a bowl of cold water. Pat them dry with kitchen paper and dice them. Finely chop the parsleyand thyme. Open the bottle of wine and yes, taste.

Follow the same cooking method as Steak Maman Blanc but… when you remove the steaks from the pan, place the pan back on a medium high heat, and add the chopped shallot,diced mushroom. Cook for 1 minute and then pour in the red wine and reduce byhalf. Whisk in the cold butter. Taste and correct the seasoning.

Spoon mushrooms over each steak and pour the red wine jus on top.

Sauté Potatoes (Optional)

Serves: 4

Perfect with any pan-fried or grilled steak.

500g potatoes 600ml water

For the persillade:

30g flat-leaf parsley 5g chervil (optional)4 tarragon leaves (optional)1 banana shallot or ½ white onion1 garlic clove

To finish: 3 tbsp vegetable oil 20g unsalted butter 1 pinch sea salt 2 pinches freshlyground black pepper

First, make the persillade. Chop the parsley. Chop the chervil and chop the tarragon leaves.Finely chop the shallot (or onion) and finely slice the garlic. Mix all these ingredients together in a bowl. Reserve.

Peel and chop the potatoes into dices (about 2cm). In a large saucepan, and on a high heat, simmer them in the water for 4 minutes, drain in a colander and put to one side.

Heat the oil in a large frying pan on a high heat. Add the blanched potatoes, and then add the butter. Season with salt and black pepper and cook for 10 minutes, stirring about once every minute, until golden brown all over.

Spoon out any excess fat and stir in the persillade. Taste and adjust the seasoning ifnecessary. Serve.