Grilled Butter Striploin And Black Pudding Potatoes
For the best result ask your butcher to give you a thicker steak, it will be easier to cook to your favourite rare, medium rare. For a well done steak, get thinner steak to have it cook quickly so it retain enough juices.
Ingredients
- 6 potatoes
- 2 sprigs rosemary
- 4 garlic cloves ( 2+2)
- 100 g butter 50+50
- 100 g black pudding
- 1 onion finely diced
- 1 tsp mixed fresh herbs
- 4 tbsp oil
- 4 beef striploin 3cm thick minimum
- Salt and pepper
Method
- First, Place the potatoes in a saucepan and add salt and rosemary. Cover with water.
- Place over medium heat, and bring to the boil. Simmer for 25-35 minutes until cooked through. Remove from the heat, drain and set aside.
- Once the potatoes are cool enough, cut the potatoes into wedges or thick slices.
- In a sauté pan, over high heat, pour some oil and half of the butter. Add the potatoes, black pudding, onion, 1 clove garlic, and more fresh herbs.
- Over moderate heat, cook 8-10 minutes covered with a lid for the first 5 minutes, to help cook the potatoes faster.
- Shake the pan every so often to have the uniform colouration. Check the seasoning.
- Keep them warm while searing the beef.
- Preheat a griddle pan over medium high heat.
- Brush the steaks with a little oil on both sides and season with some salt and pepper.
- Add the steaks on the griddle pan and do not move for at least 2 minutes or until the edges are caramelised.
- Turn the steaks over and cook for a further 2 minutes for rare.
- On the griddle pan, add the rest of the butter and last clove of garlic to the pan and let it foam, while basting the steak using a spoon.
- Remove from the pan onto a serving board and leave aside for a minute or so to rest.
- Carve against to grain each steak and the potatoes.
