INGREDIENTS
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BEURRE MONTPELLIER (HERB BUTTER)
250g butter
10g chives
5g chopped parsley
10g watercress blanched and chopped
5g chopped chervil
12g chopped shallots
12g capers chopped
12g chopped cornichon
5g salt
2g crushed black pepper
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STEAK SALT
50g Maldon
10g black pepper (crushed)
10g dried kibbled shallot (toasted)
5g garlic powder
5g dried parsley
5g dried tarragon
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BRINE
1kg water
15g salt
10g glucose
2.5g baking powder
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POTATO FRIES
Maris Piper potatoes (½ medium per person)
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STEAK
1 x 250g steak – bavette / onglet / rump
20ml veg oil
40g diced butter
Steak salt
Few sprigs thyme & rosemary
1 clove garlic, crushed
1 tbsp herb butter
Method
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BEURRE MONTPELLIER (HERB BUTTER)
Pick and chop all herbs and ingredients, mix together.
Place into a stand mixer and beat for 1 minute until combined.
Lay 60cm cling film on a clean surface, pipe the butter in a straight line across the lower third.
Fold over, roll tightly to a 4.5cm diameter, twist the ends and tie.
Hang or chill until firm and evenly shaped.
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STEAK SALT
Mix all ingredients together in a blender for 10 seconds.
Store in a dry container.
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BRINE
Combine water, salt, glucose and baking powder until dissolved.
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POTATO FRIES
Cut potatoes into long fries (0.3cm thick).
Soak in iced water for 10 minutes, then transfer to brine for 60 minutes.
Drain well and dry thoroughly.
Fry at 160°C for ~2 minutes until lightly golden and bubbling slows.
Remove and drain, then increase oil to 190°C.
Fry again until crisp and deep golden.
Drain and season with fine salt.
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STEAK
Brush steak with oil and season.
Heat pan until hot, add oil and sear steak well on one side.
Add butter, herbs and garlic, baste continuously.
Turn after 4–5 minutes, cook a further 3–4 minutes, basting.
Remove from pan, add herb butter to coat.
Rest for 5 minutes, then slice or serve whole.
Season with steak salt and serve with fries.