How
many it serves: 1
Preparation time:20 - 30 Mins
Category : Steak Sizzler
Type: Beef
Ingredients
- For the steak medallions and port jus
- 400g/14 oz rump steak
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 75ml/2½ fl oz port
- 25g/1oz butter
- For the potatoes
- 55g/2oz butter
- 100g/3½ oz new potatoes, peeled
- salt and freshly ground black pepper
- 1 tbsp olive oil
- For the Roquefort butter
- 55g/2oz butter, softened
- large handful baby leaf spinach, finely chopped
- 25g/1oz Roquefort, crumbled
- salt and freshly ground black pepper
- For the spinach
- 25g/1oz butter
- 125g/4½ oz spinach
- salt and freshly ground black pepper
- freshly ground nutmeg
Recipe Steps
- Preheat the oven to 200C/400F/Gas 6.
- For the steak medallions, trim the steak and reserve the trimmings. Cut the trimmed steak into medallions, season with salt and freshly ground black pepper, rub with olive oil and then griddle in a hot pan on both sides for two minutes, or until cooked to your liking. Remove from the pan and keep warm.
- For the port jus, roughly chop the steak trimmings and add to the pan, fry for three minutes and then add the port and a knob of butter and bubble for five minutes. Remove from the heat, discard the trimmings and keep the sauce warm.
- For the potatoes, melt the butter in an ovenproof frying pan, add the potatoes and season with salt and freshly ground black pepper. Sauté the potatoes until they are golden-brown on all sides.
- Add the olive oil and place the pan in the oven and cook for ten minutes, shaking occasionally.
- For the Roquefort butter, put the softened butter, chopped spinach, Roquefort and salt and freshly ground black pepper into a bowl and mix well. Roll the mixture into a sausage-shape in greaseproof paper and place in the fridge until the butter sets.
- For the spinach, melt the butter in a saucepan and add the spinach leaves to wilt. Then drain well in a colander and season with salt and freshly ground black pepper and freshly ground nutmeg.
- To serve, pile the spinach onto a serving plate and top with the steak medallions. Place a slice of the butter on top and scatter the potatoes around the sides. Finish with a drizzle of the port jus.
» Click here for a printer-ready version of this menu
«
Back to previous page
