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Steak and Chips




Source of Recipe


Scotsman


List of Ingredients




# 227g prime Angus fillet
# 1 baked potato
# 7 cherry tomatoes
# 1 large flat cap mushroom
# 30g baby spinach
# 1 onion
# salt, pepper and olive oil

Recipe



For the chips, take the baked potato, peel and square off into rectangle cuts, aiming for chips of around one centimetre in diameter and six to seven centimetres in length.

Blanch until half-cooked then pan fry for the remaining cooking time, making sure they turn golden brown evenly.

Roast the cherry tomatoes in the oven with olive oil, salt and pepper.

Take the onion and cut into rings. Panne them and place them in batter, deep frying until they turn a crisp golden brown.

Sauté the flat cap mushroom and leave to cool. Take a 6.5cm circular cutter and cut a section out of the mushroom.

Sauté the spinach, season with nutmeg, salt and pepper and drain.

Take the seared prime fillet and cookit to your own preference (as a guide, try around 10-12 minutes for a rare steak, 22-24 minutes for well done).

Top the flat cap mushroom with spinach and finish the steak with a peppercorn sauce (if desired) to serve.

Recipe from the Caledonian Hotel, Princes Street, Edinburgh