This session of ‘Cooking with Wine’ is a departure from the norm because here we actually use wine in the cooking rather than just drinking it whilst cooking. With the benefit of hindsight I would probably drink wine as well as use it as an ingredient, its more fun, but whatever.
Steak, scallops and…a plum?
This dish comprises a fillet steak (in the UK the ‘t’ is pronounced, in the US it isn’t – who’s right?), scallops and a bacon and plum wine sauce.
- Fillet steak
- 4 large scallops
- Red wine
- 3 plums
- 1 clove garlic
- Chicken stock cube
- English Mustard
- Olive oil
Begin by making the sauce. Finely chop the garlic and shallots and gently fry in a knob of butter and some olive oil with the lardons. Add a couple of glasses of red wine and simmer. Chop up the plums and add to the pan with the stock cube, some sugar and a couple of sage leaves. Continue to simmer, the object is to reduce the wine so that the sauce thickens.
Meanwhile prepare the surf ‘n’ turf. Rub some olive oil on the steak and grind over some salt and pepper. Coat the scallops in some olive oil too.
Put a griddle on a high heat and slap on the steak. Now this is where your own personal preference takes over. If you are going to spend good money on a fillet steak there isn’t much point in eating it in any other form than rare – I mean if you like your steak cooked through then have a rump or something – fillet is supposed to be eaten raw-but-hot. So I only cook one like the above for 3 or 4 mins on each side. Slightly dangerous but these are the risks we meat eaters must take. Add the scallops and turn after about 3 minutes too.
Sid the Steak and his 4 albino kids
Nearly there. Just before you finish cooking get a knob of butter and let it melt over the steak. Transfer the meat and fish to a warm plate, and pour the butter from the pan over the steak. Thinking about it this is completely unnecessary because you now pour your bacon and plum sauce over the steak (but what the hell you aren’t going to start counting WeightWatcher points on this sucker now are you?)
Now I serve this with a baked potato. Like pastry I used to have problems with baked potatoes until I discovered the foolproof route to a perfect spud:
To get a crispy skin and lovely fluffy inside you skewer them with a long metal…skewer, then prick them all over with a fork and smother with oil and salt (then eat salad for three days as penance).
The next day I got the leftover sauce out of the fridge. It had congealed to form a kind of pate which I promptly stuffed with a brioche roll. Writing this post has sent me on a serious guilt trip – next time its going to be boiled green beans.