PH Cooking Competition #29 - STEAK
Discussion
captainzep said:
"Steak Three Ways"
I thought long and hard how to do something different with steak and this is the outcome.
Fillet steak and chunky chips with Bearnaise sauce, homemade corned-beef hash rissole and smoked sirloin on a pickled vegetable salad.
The sirloin went in a sweet brine last night then was smoked today in an old Cadburys roses tin with oak sawdust and apple wood twigs over the fire. Tasted good, -bit like really smoky pastrami. I pickled carrot and cabbage last night and cheated with some sliced pickled onions left over from Xmas, then mixed with a handful of green leaves.
The corned-beef hash was slow-cooked braising steak shredded up with creamy mash and then bread-crumbed before being deep-fried.
Really pleased with this one. Unlike some of my PH cooking entries it tasted and looked how I wanted it to...
I thought long and hard how to do something different with steak and this is the outcome.
Fillet steak and chunky chips with Bearnaise sauce, homemade corned-beef hash rissole and smoked sirloin on a pickled vegetable salad.
The sirloin went in a sweet brine last night then was smoked today in an old Cadburys roses tin with oak sawdust and apple wood twigs over the fire. Tasted good, -bit like really smoky pastrami. I pickled carrot and cabbage last night and cheated with some sliced pickled onions left over from Xmas, then mixed with a handful of green leaves.
The corned-beef hash was slow-cooked braising steak shredded up with creamy mash and then bread-crumbed before being deep-fried.
Really pleased with this one. Unlike some of my PH cooking entries it tasted and looked how I wanted it to...
That looks utterly delicious. Nice idea.
With my favourite meat as the subject I really had to make my first entry to a Pistonheads cooking competition, sorry it's so late and I hope it's good enough to be considered.
The 21 day hung organic fillet steak is from my friend's butchers shop in Eastbourne and originates from Beachy Head, all his meat is local and is always excellent.
The recipe is "Tournedos aux Buerre Bercy" and I served it with with saute potatoes, mini portobello mushrooms and fine broccoli.
The "Buerre" is something I have never tried before and goes like this, finely dice a shallot, put in a saucepan with a small glass of white wine, reduce by two thirds and cool, remove the marrow from the bone and chop finely, drop into a pan of boiling water, reduce to a simmer for 3-4 minutes then cool, soften 150g of butter and mix with the shallots, marrow, a tbs of lemon and a tbs of parsley, salt and pepper to taste, the consistency should be of a very thick cream and it's served unchilled.
The blanched marrow and other ingredients made the buerre taste delicate and really interesting, I thought I'd made too much but we ate it all and I would certainly do it again.
I usually prefer ribeye or sirloin for flavour but this fillet was superb, it was seasoned and pan sealed in oil/butter then into the oven at 180 for 4 minutes, rested for another 4 got it to a pretty perfect medium rare for my wife, I would have eaten it if it was still walking but you have to cater for everyone.
A good steak deserves a good wine and the 2004 Madiran worked very well for me.
![](http://thumbsnap.com/sc/Ut2BBGzI.jpg[/img]</a> <a href="http://thumbsnap.com/7h05or7K" Target="_blank">[img]http://thumbsnap.com/sc/7h05or7K.jpg[/img]</a> <a href="http://thumbsnap.com/LgA8utmV" Target="_blank">[img]http://thumbsnap.com/sc/LgA8utmV.jpg)
The 21 day hung organic fillet steak is from my friend's butchers shop in Eastbourne and originates from Beachy Head, all his meat is local and is always excellent.
The recipe is "Tournedos aux Buerre Bercy" and I served it with with saute potatoes, mini portobello mushrooms and fine broccoli.
The "Buerre" is something I have never tried before and goes like this, finely dice a shallot, put in a saucepan with a small glass of white wine, reduce by two thirds and cool, remove the marrow from the bone and chop finely, drop into a pan of boiling water, reduce to a simmer for 3-4 minutes then cool, soften 150g of butter and mix with the shallots, marrow, a tbs of lemon and a tbs of parsley, salt and pepper to taste, the consistency should be of a very thick cream and it's served unchilled.
The blanched marrow and other ingredients made the buerre taste delicate and really interesting, I thought I'd made too much but we ate it all and I would certainly do it again.
I usually prefer ribeye or sirloin for flavour but this fillet was superb, it was seasoned and pan sealed in oil/butter then into the oven at 180 for 4 minutes, rested for another 4 got it to a pretty perfect medium rare for my wife, I would have eaten it if it was still walking but you have to cater for everyone.
A good steak deserves a good wine and the 2004 Madiran worked very well for me.
Sorry, I could have sworn I added three pictures but what happens on the interweb is still a mystery to me, hopefully the other two are here now.
By the way the marinated anchovies that sneaked into the ingredients shot were not part of the recipe, they were just to nibble while I cooked.
![](http://thumbsnap.com/sc/7h05or7K.jpg[/img]</a> <a href="http://thumbsnap.com/LgA8utmV" Target="_blank">[img]http://thumbsnap.com/sc/LgA8utmV.jpg)
By the way the marinated anchovies that sneaked into the ingredients shot were not part of the recipe, they were just to nibble while I cooked.
Entries are now CLOSED!
Well what a great success the first PHCC of 2013 has been. Some fantastic looking dishes and I think the most amount we have ever had enter, it's sure going to be one tuff decision to choose just one dish this month.
I will generate the poll over the course of the day within a new thread and post the link to it in here.
So keep your eyes pealed for that.
Good luck the those who entered.
P-S
Edited by Pixel-Snapper on Monday 28th January 08:48
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