Who doesn't love steak and chips? Well, apart from vegetarians and my elder sister. I found this recipe years ago in Raymond Blanc's book, Foolproof French Food. That was the challenge I needed.... could I possibly create a RB dish? Amazingly, it is such a simple recipe with a sauce to die for that just uses the cooking juices, butter and water at the end. The sauce just takes the flavour up a notch and is great with some chips. I use McCains Gorgeous Oven Chips.
Ingredients
2 thick (3/4 inch)trimmed rump steaks. I like to use rump as it has lots of flavour and keeps the price down for a mid week meal.
2 1/2 oz unsalted butter and 2 tbsp olive oil
Salt and pepper
200 mls water.
Method
Season the steaks on both sides. Heat your frying pan or skillet to a medium heat. Add the oil and butter until it is foaming and has a slight nutty smell. Do not overcook it/burn it as it will taste horrid.
Add the steaks and cook for 3 minutes on each side for medium rare. It should feel slightly bouncy when pressed , similar to pressing the base of your thumb. Less for rare and more for medium. Never well done as it is a waste of good meat and money!
Keep basting the meat with the butter and oil mix until cooked.
Remove the steaks from the pan and allow to rest for 5 minutes covered with some foil. Add the water to the pan and stir well to mix all the juices and butter together to form an emulsion. This is the sauce. Finally mix in any juices from the resting steaks and serve the steaks and sauce with your crisp but fluffy chips.
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