Dinner
Valentine’s Day Steak
Recipe by John Torode
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With Wild Mushroom, Tarragon and Mustard Sauce and John’s Wedge Salad, Served with Truffe Crisps.
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Cooking mode
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For the steak
- 1 large (400g) sirloin steak (substitute for 4 large slices of tofu, an inch and half thick)
- 60ml vegetable oil
- salt & pepper grinder
- large bunch of watercress
- 1 large packet of truffle chips
For the Wild Mushroom, Tarragon and Mustard Sauce
- 1 large banana shallot (peeled)
- 1 tsp white vinegar
- 6-8 button mushrooms (sliced)
- 100g mixed wild mushrooms
- 2 stems of tarragon, leaves picked
- 30ml vegetable oil
- black pepper
- salt
- 60ml brandy
- 50ml double cream
- 50ml crème fraiche
- 1 tsp Dijon mustard
For the wedge salad
- 1/2 iceberg lettuce
- 100g creamy Dolcelatte cheese
- 20g parmesan
- 10ml olive oil
- salt & cracked pepper
Utensils
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Step 1
For the steak: Heat a large frying pan over a high heat for four minutes until very hot. Open the doors & the windows – the house will likely fill with smoke as you cook!
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Step 2
First, prepare the steak by snipping the fat. Rub all over with the oil and season the steak with plenty of salt and pepper.
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Step 3
Place the steak in the pan and cook for 2-3 minutes on a high heat. Reducing the heat a little, turn and cook for a further 2-3 minutes on the other side. This will give you a medium-rare steak. Increase or decrease these times by a minute or so if you prefer your steaks medium to well or rare respectively.
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Step 4
Allow the steaks to rest for at least 5 minutes, then serve with a nice bunch of watercress on the side.
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Step 5
Place the truffle crisps on a baking tray and heat the oven to 200 degrees. Pop the tray in the oven for around three minutes and serve the crisps alongside the steak and watercress.
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Step 6
For the Wild Mushroom, Tarragon and Mustard Sauce: Heat your frying pan and add half the oil. Slice the onions, drop into the oil, and cook until soft, stirring all the time. Add a splash of vinegar, and stir well.
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Step 7
Prepare the wild mushrooms. Add the button mushrooms and cook for a minute, before adding the rest of the mushrooms and the tarragon. Season well with salt and pepper, leave to cook for a minute or two and then turn them so they a have a little colour.
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Step 8
Add the brandy (it should sizzle). The alcohol will help to make a great sauce by picking up all the flavours stuck in the pan.
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Step 9
Shake the pan and then add the cream, crème friache and mustard, shake and bring to the boil.
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Step 10
Take the sauce from the heat and check the seasoning. Remember, it should have a strong taste – that is what sauces should be!
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Step 11
For the Wedge Salad: Remove the core of the lettuce and rinse under cold water. Remove the outer leaves and, using both hands, shake of any excess water.
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Step 12
Cut the lettuce in half and reserve half of it. Then, cut the remaining half into quarters in the same way you would quarter an apple.
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Step 13
Put the quartered lettuce on the plate and scatter the dolcelatte cheese on top, sprinkle with the olive oil and season with a sprinkle of salt and grind of pepper.
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Step 14
Finally, grate over some parmesan and serve.
