To me, the best way to cook a steak is over a high heat in a very hot frying pan.
- 500 g thick-cut rib-eye steaks, (2 X 250g)
- 100 g Chestnut mushrooms
- 2 tbsp Brandy
- 100 ml cream
- 1 tbsp olive oil
- 350 g potatoes
- 1 large onion
- 75 g self-raising flour
- 1 tbsp water
- 1 pinch salt & pepper
- To me, the best way to cook a steak is over high heat in a very hot frying pan. Pat the 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 in which the steaks were cooked in with a bit of 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.
For the chips
- Peel and wash the potatoes well, then cut into fingers about 1.5 cm 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 190C 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.
For 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.
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