It’s date night and you want to do something special, something different, something to set the mood and make tonight unlike any other date. You want to cook an elegant and delicious feast. Here is my idea of the perfect night featuring an elegant steak dish accompanied perfectly with sides and a bold yet classy wine choice to show off your culinary skills and boast an elegance and grace. Get dressed in your finest attire, spray yourself with the scent that they associate with you and set the mood with a candle and some slow funky tunes.
Now for the meal. (recipes at the bottom of the page)
It’s safe to say that everyone (excluding herbivores) can appreciate a good steak. A tender, juicy, well seasoned cut from the beef tenderloin can eradicate sorrow and accentuate merriment. Personally I like my steak to be simple yet sophisticated. In an ideal world my preference is a filet mignon coated in chunky salt and pepper, pan-fried with garlic and thyme and cooked to a perfect medium rare (thank you Gordon Ramsey).
Although the meat is always going to be the star of the show, you can’t have the perfect steak dish without a strong supporting cast and nothing compliments steak better than thick cut crispy yet fluffy fries. My recent discovery of red cabbage and fennel slaw has quickly turned into a firm favourite to accompany steak, with the aniseedy fennel reacting perfectly with the meat.
No steak dish would be complete without the perfect bottle of rouge to cleanse the palate. A cut like filet mignon should always be paired with a bold, dry red. You should look towards a Merlot, Cabernet Sauvignon, Pinot Noir, Shiraz or Sangiovese to enhance the flavours of the dish.
Ingredients. Your choice of steak, Half a bulb of garlic, thyme, 3 knobs of butter, Olive oil.
Take the steaks out of the fridge 20 mins before cooking.
Put your pan on the stove on a high heat.
Put olive oil onto the pan, just enough to thinly cover the bottom.
Season the steak with large grains of salt and pepper, cover and spread evenly.
Make sure the pan is piping hot and lay your steak away from you into the pan.
Every 30 seconds, use a pair of tongs and turn the steak including the sides.
Add half a bulb of garlic, chop in half, don’t bother peeling.
Add the thyme whole to the pan, and more olive oil if required.
Add 2-3 nobs of butter and baste the steaks.
Rub the steaks with the garlic.
When the steak is cooked to your liking, remove the steaks and leave to rest for 10 mins.
Use the remaining juice from the pan as a light sauce when serving.
THICK CUT FRIES
Ingredients. Russet Potatoes, Large grain salt and pepper, Olive oil.
Hand cut potatoes with skin on.
Pre heat the oven to 450 degrees F or 230 degrees C
Leave to soak in water to wash away starch.
Dab dry with a paper towel.
Place in mixing bowl with a good amount of salt & pepper and enough oil to lightly coat.
cook for approximately 45 mins flipping/shuffling every 15 mins
Added extras include fresh finely diced herbs, crushed garlic and smoked paprika. Add to the mixing bowl.
RED CABBAGE AND FENNEL SLAW
1/4 medium red cabbage sliced, 1 large carrot peeled and grated, 1/2 fennel bulb thinly sliced, 1 green onion sliced, Zest of 1/2 lemon, 1/4 cup plain whole milk yogurt, 1/2 tablespoon fresh squeezed lemon juice, 1 tablespoon white vinegar, 1/2 tablespoon whole grain mustard, 1 teaspoon sesame seeds, 1 teaspoon poppy seeds, 1 teaspoon salt
Mix all dry ingredients in a bowl.
Mix all wet ingredients in a bowl.
Combine the bowls and mix well.