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First we make Côte de Boeuf
SMEAR STEAK WITH BUTTER
RUB GARLIC
SPRINKLE THYME
SEASON WITH SALT AND PEPPER
WIPE PAN
CHAR STEAK
CHOP PARSNIPS
CHOP POTATOES
DROP ROOT VEG IN DISH
SEASON WITH BUTTER AND THYME
TOSS WELL
FLIP STEAK
CHECK TENDERNESS
Then we make wipped butter
ADD BUTTER
WHIP WELL
CHOP PARSLEY
DASH IN HERBS
SEASON WITH LEMON, SALT AND PEPPER
MIX
MOUNT WITH POTATOES AND BUTTER
Parpadelle
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Recipe
Ingredients
1h
4 servings
- 1 good Sirloin steak (appox 900g)
- 1kg small potatoes
- 2-3 parsnips
- a few sprigs of thyme
- broad leaf parsley
- salt and freshly crushed pepper
Whipped Butter
- 250 g of soft Lurpak® Butter
- a little lemon juice
- 1 crushed finely chopped garlic
- 1 handful of finely chopped herbs (eg. estragon and parsley)
- salt and fresh crushed pepper
Preparation
Scrub the potatoes and parsnips well and turn them with a little Lurpak® Butter, salt and pepper and thyme and place into an oven proof dish. Cook in oven at 170 degrees for 30-40 minutes until tender. Once done, mix with coarsely chopped parsley.
Char steak on a smoking hot pan for 3-4 minutes on each side to get a good color. Place the pan in the oven at 200 degrees for 20 minutes and turn occasionally in order for the cut to be cooked equally. Remove the steak out and let it rest for 5-7 minutes and it is ready for serving
Whipped Butter
Bring the soft Lurpak® Butter into a bowl and whip it white and airy, seasoning garlic, herbs, lemon juice, salt and pepper
