Glory Steak.

Steak is a rarity in our household, not that its actively avoided Im just not a huge carnivore. But once in a while, the craving comes upon me like the whack in the back of the head. Post meal, its like my vision clears, a sort of mental clarity comes over me and theres a vibration in my limbs. This was a particularly good meaty meal, but as much as I hate to admit it the pea puree was definitely the highlight both of the palate and the plate as it tastes as vibrant as it looks. The earthy beetroot rosti was very complementary in flavour and added a much needed crispy textural component. This is a simple yet impressive meal.

The other element of the dish was a dismal failure, green pepper béarnaise. Thats dramatic, it tasted fine but brought absolutely nothing to the dish. Im only mentioning it so its presence on the plate wouldn't confuse anyone. Lets never speak of it again. 

The Steak.

Scotch

s&p

(of course)

Pea Puree.

1 shallot 

2 cloves of garlic

1/2 a cup chopped mint

2 Tbsp of low fat cream

300 grams frozen peas

vege stock as you need

s&p 

Beetroot Rosti.

1 medium beet

1 small potato 

1 tsp of chopped sage and thyme

1/2 tsp of flour to combine

s&p

Grate the beetroot and potato, leave to drain over a colander. Mix in the remaining ingredients and leave to sit in the fridge for an hour or so. 

Slowly sweat the shallot and garlic in a frying pan, add remaining ingredients and gently heat until warm. Put it all in the blender, adding stock until you have reached your desired constancy. Will keep for a couple of days in the fridge. 

Preheat oven to 200 degrees

Roll the beetroot mix in patties with your hands, brown on either side and place in the oven until cooked through. 

For the steak, season the shit out of it, both sides. 

Put it on a sizzling (and I mean sizzling) hot fry pan for 3 minutes each side.

Then straight in the oven for another 3-5 mins. 

Bam.

Meat. 

x

Abbey