Chef's Recipes

Griddled British Beef Steak

Chips, Yorkshire Pudding, Tomato, Mushrooms, Brandy Mushroom Sauce

World Food Day

England

A few of Shaune’s favourite recipes celebrating global cuisine, using in his recipes local, seasonal and sustainable ingredients of that region.

Equipment Focus

F900 G9581R

• griddle is completely surrounded by a grease / debris trough 
• quick and easy cleaning, enabling quick turnaround for varied food items
• grease trough lead into a removable debris collection tray / cup
• good and even heat distribution and cooking
• temperature precise with settings from 95°C - 270°C
• piezo ignition for easy lightning
• helpful spy-hole to view flame or pilot light activity
• safer to operate, easier to cook on, very easy and quick to clean
• electric model option
• presentability for front of house or open plan kitchen use

Ingredients

2 x 170g Beef Sirloin Steaks (Red Tractor Farm Assured British Beef)
400g Maris Piper Potatoes (washed, peeled and chip cut)
2 x Tomatoes
1 x Bay leaf
5g Chives
150ml Double Cream
80g Mushrooms white
30g Unsalted Butter
1 x Shallot (peeled and finely diced)
140g Plain flour
4 x Eggs (beaten)
200ml Milk
3g Table salt
1g Rosemary freshly chopped
3g Sea Salt
2g White pepper

Method

Yorkshire Pudding

• In a large bowl, alternate adding eggs and milk to the seasoned flour.
• Beat till a good batter is achieved, not to thick or too thin.
• Add rosemary and pepper, then cover, place in fridge for 30 minutes.
• When ready with all other ingredients, heat up Yorkshire Pudding tray with oil in hot oven.
• When smoking hot, add batter and return to pan to cook at 190°C fan for 15 – 20 minutes.
• Remove, and drain, ready to be served hot.

Brandy Mushroom Sauce

• In warmed pan with little olive oil, sweat shallot till soft, then add sliced mushrooms.
• When good caramelization is achieved, deglaze with brandy and flame.
• Reduce till almost dry, add bay leaf and cream and reduce by half again.
• Set aside, check seasoning, remove bay leaf just before serving.

Chips

• Blanch chips in salted boiling water for 5 minutes. Remove and drain.
• Heat oil to 160°C and cook chips for 1st fry for 3 minutes.
• Lift chips, and drain excess oil, then turn up fryer to 175°C and cook for 2 further minutes.
• Drain, season and keep warm till serving.

Tomato

• Cut tomato in half and griddle on presentation side first, or, season, drizzle with olive oil and bake in hot oven for approximately 8 minutes.
• Sprinkle with chives when fully cooked. 

Sirloin steak

• Remove steak from packaging and leave at room temperature for 15 minutes.
• Ensure griddle or griddle pan is sufficiently heated. The add little oil.
• Brush and season the steak both sides with olive oil and salt and pepper.
• Griddle for 3 minutes on each side for medium to medium rare. 
• Remove and rest, then bring all the ingredients to hot, and start plating.
• Finally, add the steak to the plate, and enjoy the steak dinner.