- Serves: 1
- Effort: medium
- 1 large potato, sliced across into 2.5 cm thick slices
- 115 g butter
- 3 shallots, roughly chopped
- 3 button mushrooms, roughly chopped
- 150 ml madeira
- 300 ml beef stock
- 25 g caster sugar
- 150 ml chicken stock
- 115 g silver skin onions, peeled
- 175 g rib-eye steaks
- black pepper
- 50 g green beans, topped, tailed and sliced across
1. Preheat the oven to 190ºC/Gas 5. Heat 75g of butter in an ovenproof frying pan. Add the potato slices and cook briskly until the potato slices are golden-brown underneath. Invert the potato slices.
2. Transfer the pan with the potatoes to the oven and cook for a further 12-15 minutes until the potato is tender. Turn off the oven and keep the potato warm while completing the rest of the dish..
3. Meanwhile, heat 15g butter in a frying pan. Add the chopped shallot and mushrooms and cook briskly, stirring often, for 5 minutes. Add the Madeira and cook briskly until reduced by two-thirds. Add the beef stock and reduce by a further two-thirds. Pass the sauce through a fine sieve and heat through once more.
4. Heat the caster sugar in a small heavy-based frying pan until it begins to caramelise, turning golden-brown. Mix in 5g butter and the chicken stock. Add the onions and toss them in the caramel mixture until well-coated. Set aside and keep warm.
5. Heat 15g butter in a frying pan. Fry the steak in the butter until cooked to taste, seasoning with salt and freshly ground pepper.
6. Bring a small pan of salted water to the boil. Add the green beans and cook briskly for 2 minutes. Drain. Heat 5g butter in the pan. Add the beans to the butter, coating well, and season with freshly ground pepper.
7. To assemble the dish, place the potato slices in the middle of a serving plate. Place the onions tightly against the potato. Scatter the beans over the onions. Slice the steak in two and sit on top of the potato. Pour over the sauce and serve.
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