STEAK WITH PERSILLADE
Ingredients
Steak
4 x 225g porterhouse steak, 2cm thick
2 pinches of salt
1 Tbsp coarsely ground black pepper
2 Tbsp olive oil
65g butter
Persillade
1 handful of fresh parsley
½ medium shallot
1 garlic clove
4 x 225g porterhouse steak, 2cm thick
2 pinches of salt
1 Tbsp coarsely ground black pepper
2 Tbsp olive oil
65g butter
Persillade
1 handful of fresh parsley
½ medium shallot
1 garlic clove
Method
Prepare the steaks by seasoning them with salt and pepper and oil, pressing it firmly into the steaks on each side.
Prepare the persillade by finely chopping the parsley, shallot and garlic and mix them together. Set aside.
Using a large heavy-based pan heat it up on a medium-high heat. Place the steak into the hot pan and cook without touching it for 1 ½ minutes on each side for rare, 3 minutes for medium rare or 4 minutes for medium. Add the butter and let it go foamy and the aroma is nutty. Spoon over the steak and remove the steak when cooked. Put it onto a warm plate and keep warm so you can finish off the sauce.
Quickly add the persillade to the pan. Then add the water and lemon juice and simmer for 10 seconds. Pourthe persillade and meat juices over the steak and serve right away!
Prepare the persillade by finely chopping the parsley, shallot and garlic and mix them together. Set aside.
Using a large heavy-based pan heat it up on a medium-high heat. Place the steak into the hot pan and cook without touching it for 1 ½ minutes on each side for rare, 3 minutes for medium rare or 4 minutes for medium. Add the butter and let it go foamy and the aroma is nutty. Spoon over the steak and remove the steak when cooked. Put it onto a warm plate and keep warm so you can finish off the sauce.
Quickly add the persillade to the pan. Then add the water and lemon juice and simmer for 10 seconds. Pourthe persillade and meat juices over the steak and serve right away!
Comments
Persillade is a simple mixture of parsley, shallots and garlic which adds a classic French finishing touch to many a dish!Thanks to LIMOUSIN HEALTHY BEEF for donating the produce used in this demonstration recipe.
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