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John and Lisa's Weekend Kitchen

Minute steak, rostis and broccoli gratin with roquefort sauce

Sometimes nothing beats a nice, juicy steak.

Rich in flavour, this meal is accompanied with rostis, broccoli gratin and a sumptuous roquefort sauce.

Serves 4Prep: 30 minutesCook: 20 minutes

Ingredients

For the rostis:

1 kg floury potatoes e.g. Desiree/King Edwards, Maris Piper, grated1 white onion, grated70g butter, melted, plus extra for fryingSalt and pepper

For the broccoli gratin:

1 head broccoli, broken into florets, stalks chopped400ml double cream100g Roquefort cheese, crumbledPanko breadcrumbs for sprinkling

For the minute steak:

4 x 1⁄2 cm (approximately) thickness minute steaks e.g. sirloin with a layer of fatA good drizzle of olive oilSalt and pepper

Method

  • For the rostis: Use your hands to squeeze out as much of the water from the potato and onion as you can. Drop into salted hot water, leave to sit for 2-3 minutes. Drain and place the grated potatoes and onion in a clean cloth and squeeze out as much water as you can.

  • Transfer the drained potato and onion to a bowl and add the melted butter with lots of salt and pepper.

  • Heat butter in a medium frying pan and press in the potato mixture. Every so often keep tossing and turning the mixture around in the pan to ensure all the potatoes are cooked through. As the rosti starts to brown and is nearly cooked start tucking in the edges. Cook for about 8-10 minutes until golden brown underneath. When cooked underneath carefully use a plate to invert the pan, slide the rosti back into the pan and cook the other side for a few more minutes.

  • For the broccoli: Steam the broccoli florets for five minutes, transfer to an ovenproof dish.

  • Boil the cream for 3-4 minutes in a pan until thickened and reduced by half. Remove from the heat.

  • Stir in the Roquefort cheese with black pepper to season and pour over the broccoli.

  • Sprinkle with panko breadcrumbs and grill for five minutes until bubbly and golden.

  • For the steaks: Score the top of the steaks at intervals. Top with greaseproof paper and bash with a rolling pin until a little flatter.

  • Rub the steaks with olive oil, and season with salt.

  • Heat a frying pan and when it is really hot add the steaks.

  • Flash fry for approx 30 seconds each side. Season with pepper.

  • Remove from the pan. Serve with rostis and broccoli gratin.

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John and Lisa's Weekend Kitchen