Jo Pratt's 'Get Some Brownie Points' Buttered Steaks
Over a year ago
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Ingredients
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
I suggest you make the salad and start the potatoes before you tackle the steak
Method
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1
Season the steaks with salt and freshly ground black pepper. Heat a large frying pan over a medium heat and add the olive oil and butter. When the butter starts to bubble and is turning light brown, add the steaks.
Increase the heat to medium high and cook for 1-2 minutes on each side for a rare finish, or up to 4 minutes for a medium finish. Take the steaks out of the pan and put on warm plates.
Add the mustard and water to the pan, scraping the base with a wooden spoon to release any sticky residue left by the steaks.
Simmer the buttery liquid for about 1 minute, stirring a couple of times until it thickens a little.
Pour over the steaks and serve with the tarragon and shallot sautéed potatoes, and tomato and onion salad.
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