Serving up a perfect Saturday eve, Le Creuset’s Toughened Non-Stick Shallow Frying makes for the perfect steak as it sears meat to perfection and releases easily due to our best-ever non-stick coating.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 25g salted butter
- ½ red chilli, finely chopped
- 5g parsley, chopped
- 1 sirloin steak, room temperature
- Light olive oil
- A pinch of salt
- 1 large potato, par boiled and cut into 8 chips
- Light olive oil to fill a small saucepan a third full
- A pinch of salt
- 1 large handful watercress
- 1 teaspoon Dijon mustard
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Method
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1Blitz the butter, chilli, and parsley together and roll into a sausage shape in clingfilm and chill in the fridge until needed.
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2Put the frying pan over a medium heat and allow to preheat for 2-3 minutes. This will ensure a beautiful sear.
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3Brush the steak with oil on both sides and then salt. Do not pepper as it will burn on the hot grill.
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4Test the pan is hot enough by sprinkling with a little water if it sizzles and disappears the pan is hot enough.
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5Put the steak in the hot pan and leave for 2-3 minutes until it has caramelized- don’t be tempted to move or touch it too soon.
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6Add the butter to the pan and then turn the steak over and cook on the other side to required doneness.
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7Remove from the pan and put onto a plate on the side to rest for 3 minutes
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8Cut the butter into slices and place on top of the hot steak to melt.
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9Serve with chips, watercress, and mustard.
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10Chips: Peel the potato and cut into 1 cm chips. Pour the oil into the pan and put on a medium heat. To check your oil is hot enough drop a small cube of bread into the pan, if it sizzles immediately, it is ready to use. Do not leave the oil unattended on the hob.
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11Put the chips into the oil and deep fry for approximately 8 – 10 minutes until golden brown and crispy. Remove from the oil and drain.
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12Sprinkle with black pepper to serve.
Remove the steak from the fridge 20 minutes before frying to ensure it does not stick in the pan. Always cook on a medium heat.
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