Recipe: Eddie Noble
Ingredients:
- 1 x Pack McCain Pub Style Beer Batter Shoestring Fries
- 2 x steaks of your choice
Sauce
- 250ml beef stock (we used Maggie Beer)
- 150ml cream
- 2 x finely diced shallot
- 4 x sliced garlic cloves
- 1 tsp ground black pepper
- 1 tsp green or pink pepper corns
Method:
- Cook the fries as per the instructions on the packet
- Cook the steak to you liking
For the sauce:
- Begin by sweating down your shallots, garlic and black pepper with a dash of olive oil on a low heat for 5-10 mins.
- Once translucent, add in your beef stock and turn the heat to high.
- Allow the stock to reduce by 60% until it has thickened slightly.
- Add in your cream and bring back to a simmer, simmer for another 4-5 mins.
- Add in your peppercorns and simmer for another 1 min.
- Remove from the heat and add in your butter and allow it to thicken the sauce.
- Enjoy!
Eddie’s Hot Tips!
- Leave your steak out of the fridge for a good hour prior to cooking, allowing it to come to room temperature
- Be sure to add the butter at the end off the heat and do not re boil, this technique is called monter au beurre
Advertisement.
