Do you spend hours trying to recreate things you see on Masterchef? Do you watch Heston poncing about with dried ice and syringes, synergising coal with saffron to produce some form of carbonised ice-cream and think – I can do that? No? No. Of course not.
You need to eat. Eat food. Real food. And in my corner of the Universe real food = steak.
Blog knows I’ve done enough steak-related food posts, but like my Grandmother used to say (bless her soul) ‘a little bit of what you fancy does you good’. Mind you she’s probably preparing my welcome into the next life if she can see the amount of steak I get through.
For this version I served up sirloin steak with a black pudding, lardon and onion stack together with some scallops and poached egg.
- Sirloin steak
- Olive oil
- Salt and pepper
For the stack:
- Black pudding
- Bacon lardons
- Shiitake mushrooms
- White wine
- Soy sauce
- Spring onions (I think they are called scallions in some parts but that just sounds a bit scary to me)
- Olive oil
- White wine
- Horseradish sauce
This dish is healthy because it contains no carbohydrates (except the wine). To start fry up the lardons:
Once all that juicy, salty bacon fat has melted off (Melted, not rendered. Rendering sounds like something that happens in a glue factory) set the bacon bits aside and fry the chopped up shallots, black pudding and mushrooms:
A little knob of butter helps the medicine go down….
Now put the bacon back in and continue to cook. Meanwhile get that sirloin going (hopefully you will have already rubbed some olive oil and salt on your meat).
Make sure the skillet is smoking before you lay the meat down (sirloin around my way is usually quite a thin cut so it only needs a couple of mins each side to get it to rare status)
Set the steak aside (cover with foil) then add the scallops to the pan and fry up. Add some white wine and soy sauce if you like:
Now everything is ready and its plating up time. Oh I forgot the poached egg. Use this method.
So just to walk you through this bad boy; there’s a stack of mushroom, onion, bacon and black pudding at the back (decorated with more spring onions), surrounded by pan-seared scallops. The sirloin steak is topped with a poached egg and in the foreground a bit of horseradish to finish. Well not quite; a glass (plastic) of white wine is hiding to the top right. Why (how) can I drink white wine with steak? That’s just wrong isn’t it?