Phil Vickery's steak and sauce masterclass
It’s one of the most popular ideas for a night in, Phil’s in the kitchen with his guide to cooking the perfect steak and sauce for a stunning meal made in a flash, and he’ll be offering a delicious veggie steak option too.
250g Ribeye steak
1. If steak is in a vacuum bag, remove and dry well with a kitchen towel.
2. Oil and season the meat well with salt and pepper and dust lightly with cornflour.
3. Sear over a high heat on both sides and cook to the desired degree.
4. Always rest the steaks, off the heat loosely covered with foil for as long as you cook them in a warm place.
10 crushed white peppercorns
2 small shallots, very finely chopped
4 x 6cm sprigs of tarragon, leaves removed
100 mls tarragon vinegar
50ml dry white wine or water
175g unsalted butter
5 egg yolks
1. Place the peppercorns, tarragon stalks (not leaves) shallots, vinegar, wine into a pan and reduce by half in total volume.
2. Place the egg yolks and hot vinegar reduction into a bowl and whisk over a pan of simmering water and cook until frothy and thick.
3. Remove from the heat and gradually whisk in the melted warm butter until totally homogenised.
4. Season well with salt and pepper and a little lemon juice.
5. Finally fold in the chopped tarragon leaves.
8 cloves garlic, peeled
1 tbsp fresh green chilli chopped
6 tbsp fresh coriander
4 tbsp fresh parsley
1 tbsp fresh oregano
6 tbsp white wine vinegar
8 tbsp extra virgin olive oil
1. Blitz everything in a food processor until you have a nice paste.
2. Pour out and season with salt, pepper and sugar.
1 medium cauliflower (800g)
1 tsp turmeric powder
1 tsp sweet paprika powder
sprinkle of chilli flakes
1 tsp dried garlic granules
1 tsp dried onion granules
1. Trim the cauliflower stalk end: leave some young, inner leaves attached. Slice the cauliflower into 4 thick slices horizontally.
2. Mix all the spices together really then dust each slice generously, then salt and pepper
3. Preheat a barbecue, grill or large frying pan.
4. Add vegetable oil and sauté the slices on each side for 8 -10 minutes, and with foil to partially steam.
5. Turn over and cook again until well coloured and just cooked through.
4 large 4cm thick slices of swede cut horizontally, peeled
6 garlic cloves, peeled and crushed
1. Place the swede in a deep saucepan so they fit snugly, cover with the oil and bring to a simmer.
2. Add the garlic.
3. Turn the heat down and simmer for 10-15 minutes until cooked through but not overcooked.
4. Then cover and leave to cool in the oil until needed.
5. When ready, drain well and grill or fry to add colour.