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To me, the best way to cook a steak is over a high heat in a very hot frying pan.
Servings 2
Calories 1102 kcal
Prep Time20 mins
Cook Time10 mins
Total Time30 mins

Ingredients
 

  • 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

Instructions
 

  • 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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Nutrition Facts
Rib-Eye Steak & Chips
Amount per Serving
Calories
1102
% Daily Value*
Fat
 
62
g
95
%
Saturated Fat
 
28
g
175
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
28
g
Cholesterol
 
221
mg
74
%
Sodium
 
186
mg
8
%
Potassium
 
1816
mg
52
%
Carbohydrates
 
68
g
23
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
61
g
122
%
Vitamin A
 
778
IU
16
%
Vitamin C
 
40
mg
48
%
Calcium
 
103
mg
10
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Beef
Cuisine ITV This Morning
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