As we head towards February 14th and Valentines Day, we are currently focused on the ‘sharing’ element of dining here at Turner & George. And what could be more romantic than locking eyes over a huge, juicy, chunk of steak; at the table and all set with candlelight; all poised to attack with a sharp knife and fork.
Actually, that is a possible recipe for disaster. Especially if someone goes crazy with first dibs.
But have no fear, for we do have a range of generously sized steaks available, where there will be plenty to go round.
For this particular romantic suggestion, we have plumped for a 1.2kg Galician Bone-In Sirloin that is packed with flavour and carves up all nice and tidy (after resting, of course).
For the garnish, we’ve taken a leaf out of ‘Kitchen Twists’ - the latest edition to come from the Great British Chefs stable of tried and tested recipes - and paired up the aged beef with some creamy white beans, Purple sprouting broccoli and a Cambridge sauce.
Which is a slightly less stressful approach compared to hollandaise or béarnaise.
Because on Valentine’s Day, you don’t really want to risk anything 'splitting' up on you, do you now.
Ingredients - serves 2
1.2kg Galician Bone-in Sirloin
Maldon sea salt
Cracked black pepper
120g dried Cannellini beans, soaked overnight
1 bay leaf
150ml double cream
2 fat garlic cloves, grated to a fine paste
½ tsp of Dijon mustard
100g Purple sprouting broccoli
1 tbsp tarragon leaves, chopped
1 tbsp parsley leaves, chopped
1 tbsp chives, finely chopped
3 anchovy fillets, finely chopped
1 tsp capers, finely chopped
2 tsps sherry vinegar
Pinch of cayenne pepper
1-3 tbsps of olive oil
Once they have been soaked overnight, drain the beans and place in a saucepan with the bay leaf and top up with cold water. Bring to the boil and then reduce to a simmer and cook until tender. This will take about an hour, depending on the age of the beans.
Place the cream into a small saucepan with the garlic paste. Bring to the boil, then reduce to a simmer and cook for 3 minutes, until slightly thickened. Once the beans are ready, drain them and fold through the cream. Stir through the Djion mustard and season with salt and pepper. Set aside, ready to heat later.
Prepare the Cambridge dressing by mixing together the herbs, anchovy fillets, capers, sherry vinegar and cayenne pepper. Pour in just enough oil to create a dressing and then season to taste.
To cook the steaks, the cut is at room temperature - remove from the fridge at least 2 hours before cooking. Get your grill or pan smoking hot and season generously with sea salt and then put the steak in. Leave for a couple of mins to get a good colour on the first side then turn. Bring the heat down a touch and keep turning regularly to avoid burning to create a crust.
For a 1.2kg sirloin, cook for 16-18 minutes for medium-rare, or 18-20 minutes for medium. Then rest on a warm plate, not too hot to touch, for at least 10 minutes.
Whilst the steak is resting, bring a pan of salted water to the boil and blanch the broccoli for 5 minutes and warm through the beans.
To plate, take a large platter and pour the beans into the centre. Drain and dress the purple sprouting broccoli and place on top of the beans and then carve up the steak from the bone, to put on top of that.
Finish with a final drizzle of any leftover Cambridge sauce over the steak and then SHARE!