ฝัง
- เผยแพร่เมื่อ 5 ก.พ. 2025
- To me this is the best method of cooking steak, just as my mother used to do it. It involves pan-frying the meat in such a way that you then create the most delectable juices with a simple medium - water. Sautéed potatoes make a wonderful accompaniment.
Serves: 2
Preparation: 5 mins
Cooking: 8-10 mins
For the sautéed potatoes
4 medium potatoes, King Edward or Maris Piper, peeled,
quartered and blanched in boiling water for 1 minute
and drained
2 tbsp refined olive oil
4 pinches sea salt
2 pinches freshly ground black pepper
10g unsalted butter
1 small handful flat leaf parsley, roughly chopped
½ banana shallot, finely chopped
For the steak
2 x 225g sirloin or rump steaks, organic, cut 2cm, fat trimmed
2 good pinches salt and freshly ground black pepper
30g unsalted butter
200ml water
For the sautéed potatoes
On a high heat, in a large frying pan, fry the diced potatoes in the olive oil for 12-15 minutes, stirring frequently, until golden brown and tender. Season with the salt and pepper.
Reduce the heat and add the butter, being careful not to let it burn. Finally stir in the parsley and shallot. Taste and adjust the seasoning if necessary.
Reserve to one side and keep warm (you may cover with aluminium foil or add a lid to the frying pan).
For the steak
Season the steaks with the salt and black pepper.
On a medium heat, in a large frying pan, heat the butter until it is foaming; it should turn light brown and smell very nutty.
Raise the heat to medium-high, lay the steaks in the foaming butter and cook for 1½-2 minutes on each side for rare, 3 minutes for medium rare, or 4 minutes for medium.
Transfer the steaks to a warm plate with tongs.
Pour the water into the hot pan; there will be a lot of sizzling and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelized residue, which will give taste and colour to this succulent jus.
Pour the jus onto the steaks and serve immediately with the potatoes, as well as any additional vegetables you so wish. I do recommend French beans.
Bon appétit.
Recipe © Raymond Blanc
For more recipes by Raymond Blanc, visit www.raymondblanc.com
I had the good fortune to train under a chef who had worked with him for some years ...to this day I still cook the same !!
It becomes part of you !!
My favourite chef. Adore him 🌹🌹🌹
Tellement simple , tellement beau , tellement bon ! ( je me suis appliquée M. Blanc ) merci pour toutes vos recettes vues à la télévision, quel plaisir de les retrouver sur TH-cam: on peut les voire autant de fois que nécessaire. Mille fois merci.
Good video! Love his passion. Looking relaxed!
When you said frittata with the leftovers, you had me.
Love Raymond Blanc cooking
Wow..this plate looks so beautiful ..I need to try this recipe..thanks chef..on the other hand the audio was not so great
I plan on making a steak like this everyday for the rest of my life!
mr raymond we love u.
you should bring in Adam for a guest appearance in one of them cookings :)
Great tips, thank you!
excellent
Legend
Ooohh lala .perfecto
so simple but so damned good
What brand name pans are you using in this video, sir? Thank you!
There is only one master chef in the world who is better than this great man.. and that’s Bruno Albouze... but at least with Raymond I can cook some of his superb dishes in my kitchen.... who needs fast food when you can cook great food fast...
I love bruno. But he cooks on youtube. Raymond has 2 michelin stars
Спасибо!!!!
What are these pans he is using ?
Adam Woodyatt !
Adaaam, please Adaaam
How can I buy your pan set?
Looking for Kitchen secrets DVD! Can anybody help me?
Love you Raymond, also Adam, Adam, Adam.💋💋💋💋💋
Haha
Adam, s’il vous plait!
Without caling to Adam little boring 🥰
This guy forever has a cut on a finger.
Shame about the poor audio.
P
Dreadful audio.
This is a really bad video. The sound is horrible !!!! Please no more of these