Who doesn’t love a treat on a Sunday? Phil Vickery can help - he’s making a rib eye steak served with mushroom sauce and onion rings.
Rib-eye steak and chips
2 X 250g thick cut rib eye steaks
2 tbsp cornflour
2 tbsp cooking oil
For the sauce:
200g mushrooms, cleaned and sliced
2 tbsp brandy
200ml beef stock
2 tbsp double cream
For the chips:
500g of potatoes (King Edward, Maris Piper)
Groundnut oil safflower or sunflower oil, to fry
For the onion rings:
2 large onions, peeled and cut into 1cm rings
300g self-raising flour
Salt and freshly ground black pepper
About 300ml sparkling water
Oil, to fry
Salt and pepper
To me, the best way to cook steak is over a high heat in a very hot frying pan. Pat your steak dry using kitchen paper then dust with a little cornflour - this will help the steak brown and seal in the juices.
Brush a little oil on the steaks then season
Get the pan very hot and sear the steaks over a high heat on both sides, then cook to your liking
Remove the steaks from the pan and rest on a plate for the same amount of time as you cooked them, loosely covered with foil, in a warm place. Bear in mind that the steak will continue to cook for a little time once off the heat, so adjust your cooking time for a rare or medium steak.
To make the sauce, add the sliced mushrooms to the pan which the steaks were cooked in, with a little extra oil and cook gently for a few minutes until softened
Pour in the brandy and allow to simmer away, then add the stock and cream and stir together to make a sauce
To make the chips, peel and wash the potatoes well, then cut into fingers about 1.5cm wide. Re-wash and dry well in kitchen paper or towel
Fill a deep pan or deep fat fryer one third full with oil and heat to 190 C leave for 10 minutes then reduce to 175C. Never fill a fryer more than one third full.
Plunge small amounts of chips into the oil and cook for 3-4 minutes to soften, but with no colour
Shake off the excess oil and cool on a tray, not piled up. Repeat until all are done. You can chill at this point. When ready to serve turn up the oil to 185-90C. Cook in small batches until crisp and golden, drain well and season well with salt if you like.
To make the onions rings, fill a deep pan or deep fat fryer one third full with oil and heat to about 170C. Never fill a fryer more than one third full.
Push the rings out of the onion slices
Place the flour in a large bowl, season and gradually whisk in enough sparkling water to make a batter
Dip the onion rings in the batter to coat and then deep fry until golden brown. Drain on kitchen paper.