Cook with Raymond Blanc: Steak Maman Blanc with Sautéed Potatoes

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