Ordinarily, we don't mess around too much when it comes to cooking our steaks. A liberal amount of sea salt is normal procedure at the beginning. With perhaps a healthy knob of butter to finish towards the end. And maybe a few herbs and a couple of cloves of garlic in between.
But in true essence, the steak should speak for itself.
However, we are also partial to the addition of something a little bit saucy from time to time. Wahey! And if you have got a couple of ingredients in the fridge that are just past their best and need using up, then rustling up a quick gratin is not a bad shout.
Gratin, in a very loose sense of the term, is often something creamy, cheesy and peppered with breadcrumbs to finish off a dish towards the end. So with that in mind, the world is your oyster.
Here we've plumped for putting mushrooms, wholegrain mustard and some marjoram into the mix too, to spread upon a rib fillet - a new delicious cut that is now available online by the way - right at the very end.
So get that grill piping hot before you throw the pan under for a fierce 30 second bubbling. Cooking a fine fillet to medium-rare does take some attention after all and you'd hate to go any further.
Because a well-done steak truly would be sacrilege.
- In a pan, melt some butter over a medium heat and add the chopped shallot and sweat down for a good 10 minutes.
- Next add the sliced mushrooms and cook through until the moisture evaporates and they begin to brown and then add a splash of white wine vinegar for sharpness, making sure that you cook off the vinegar completely.
- Now add the cream, wholegrain mustard, half the Parmesan and the chopped marjoram leaves and then stir and simmer for another 5 minutes until everything reduces and thickens.
- Check seasoning with sea salt and cracked black pepper and then put to one side.
- Now for the steak (not forgetting to take it out of the fridge for a good 30 minutes before cooking.)
- Season your rib fillet with some sea salt and get your pan quite hot. Add a small amount of oil to help the fillet along and then place the steak into the pan and cook for 2 to 3 minutes each side, before turning it on its edges to seal.
- Bring the heat down a touch and then add a knob of butter and begin to turn frequently with a spoon, coating the steak with the melted butter. A nice crust should start to form.
- If you have a meat thermometer, the golden measure to get to is 55°C to 60°C for medium rare, or 60°C to 65°C for medium. Otherwise, prodding with your finger is another trick and it should feel quite soft and yielding still.
- Finish by spreading over the gratin and dust with the remaining Parmesan and flash under the grill until it bubbles. If you are feeling particularly daring, you can always use a blowtorch but again, go easy.
- Leave to rest for 10 minutes in a warm spot (say at the bottom of the oven) before transferring to a plate.