2020 ASPIRING STUDENT CHEF FINALIST: ALEX INGLE
Steak with peppercorn sauce with stuffed mushrooms & dauphinoise
potatoes
"I have chosen this because I like the technical challenge also this will show my multi-tasking skills. As well as this i like to use different ingredients and also I think it’s important to use British products."
Ingredients
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Peppercorn sauce- 2 to 3 tablespoons peppercorns
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60g butter
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1 shallot minced
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100ml brandy
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100ml beef stock
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60ml double cream
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Stuffed mushrooms: 4-6 medium-large portobello mushrooms
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125g unsmoked bacon lardons
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1 shallot finely chopped
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1 garlic clove, finely chopped
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4 tbsp dried breadcrumbs
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1 tsp dried sage
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50g medium cheddar grated.
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Sirloin Steak: This is a relatively lean cut of steak
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500ml double cream
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500ml milk
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3 garlic cloves
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8 large King Edward or Maris Piper potatoes
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100g grated gruyère cheese.
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These measurements and measured for 3 Portions (1 Spare incase goes wrong?)
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(Salt, Pepper, Olive Oil)
Method
Mushrooms:
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Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
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Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
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Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
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Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.
Steak:
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Preheat your oven to 200°C and take the steak out of your fridge.
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Chop the potato into 2cm chunks (no need to peel!), then pop on a baking tray.
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Drizzle with oil and a pinch of salt and spread out in one layer. Roast on the top shelf of your oven until golden, 25-30 mins.
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Turn halfway through cooking.
Onions:
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Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan on medium heat. Add the onion with a pinch of salt, stir and cook until soft and caramelised, 15-20 mins. Stir every now and then to make sure it is not burning.
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When soft, transfer to a bowl and cover to keep warm. We will be adding them to the potato later.
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Prep the Rest
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Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Crush the peppercorns in a freezer bag with the bottom of a saucepan or a rolling pin. Season the steak with a pinch of salt and pepper. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Making the Sauce:
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Return your now empty pan to medium heat and add a splash of oil. Add the shallot and stir until soft, 5 mins.
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Add the crushed peppercorns and stir in the white wine vinegar. Allow the vinegar to bubble away.
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Stir in the stock pot until dissolved.
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Pour in the water (see ingredients for amount) and allow it to reduce for 3 mins.
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Stir in the creme fraiche, then take off the heat.
Fry the Steak:
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Heat a splash of oil in a frying pan over high heat. Once hot, lay in the steak. Cook until browned, 2-3 mins on each side for medium-rare. Cook for a further minute on each side if you like it medium. Transfer to a plate, cover with foil and leave to rest for a few mins. IMPORTANT: The steak is safe to eat when the outside is cooked.
Finish and Serve:
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When ready, take the potato out of your oven and spread the caramelised red onion on top of them.
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Return to your oven to warm through while the steak rests.
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Reheat the sauce over medium heat until piping hot.
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Add any steak resting juices and the parsley to the sauce.
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Taste and add salt if necessary.
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Share the potatoes between your plates. Cut each steak thinly and place alongside the potatoes. Spoon the sauce over.