• Leo Hill

Steak à la maccys - recipe

This is a dish that I feel shows what the restaurant is all about. It approaches a steak dinner with a nose to tail way of looking at garnishes and sides, uses produce from our own allotment, has an element of baking and is a pretty fun little take on a much loved dish, thats right, its a big mac steak. I won't lie, this is a bit of a ball ache. if you're thinking of making this for dinner for the family I won't discourage it, but i will say that it takes time. When it comes to recipes I do struggle with scaling them to a reasonable amount (we usually prep to around 20 portions of everything at the restaurant, with oils, dressings, long term preservation projects and frozen desserts such as ice cream and iced parfaits being an exception) but I've tried my best with this one. There are certain ways of getting around excessive amounts of food going to waste however. The potato terrine will freeze very well, as will the brioche. The burger sauce will keep for up to a week in the fridge or even longer if properly sealed in a vacuum sealed bag. The other thing I'll point out is that not everything in this recipe is necessary for a good meal. the burger sauce can easily be replaced with a shop bought brand. the potato terrine 'chip' can be happily swapped for a baked potato. the main point of this recipe is to highlight the benefits of cooking a steak "reverse sear" for the perfect cuisson. reverse searing isn't something new and invented by us at the restaurant. it is however my favourite way to cook a thick steak. I've opted for Sirloin here and its important to use a good quality steak with a decent amount of fat marbling. I would advise visiting a butcher with a meat aging fridge or cabinet, as the funk of the aged beef is what really makes a steak dinner (and the inevitable guilt felt afterwards) worth it. We use Tori and Bens butchers whenever we can as the beef is not only beautifully marbled and fatty (in the best way possible) it is also aged to the point the meat is tender, juicy, funky and generally delicious. Anyway here is a recipe for a big mac for people with too much time on there hands.

this one was a flank steak, but sirloin is just as good, if not better!


dill brined gems

2 baby gem lettuce 6 sprigs of dill 3 cloves of garlic 50g table salt 100g caster sugar 100ml white wine vinegar 100ml water Method

Remove the outer leaves of the gem lettuce and discard.

Wash the gem lettuce in a bowl of ice cold water, making sure to get into the inner leaves but being careful not to bruise or pull off the leaves. leave to drain in a cool place on a cloth.

Once drained cut the lettuce into quarters, making sure to keep the stem intact to prevent the leaves from separating.

In a pan combine the water, vinegar, salt and sugar and bring to a gentle simmer.

while the vinegar and water is coming up to the heat bruise the dill and garlic.

Once the vinegar and water has been brought to a simmer add the garlic and dill and remove from the heat.

Allow to cool completely before pouring over the gem lettuce. allow the lettuce to sit in the brine for no less than 2 hours and no more than 6.

drain the brine from the lettuce and reserve for future use. keep the gem lettuce quarters in the fridge until needed.



Sirloin steak - serves 2

1 12oz sirloin steak, approx 1-1.5 inches thick table salt maldon salt flakes 150g unsalted butter, cold 4 sprigs thyme 2 sprigs rosemary 2 cloves garlic, un peeled Method

Pull the sirloin from the fridge and allow to come up to room temperature before cooking.

Once up to room temperature season liberally with table salt on all sides, fat included. place the steak onto a wire rack over a tray.

Place the steak into an oven preheated to 180 degrees celsius for a minimum of 10 minutes (more time can be applied for a more well done steak, 10 minutes for rare, 15 minutes for medium rare, 20 minutes for medium etc).

After 8 minutes of the steak being in the oven allow a large frying pan to come to temperature over a medium high heat. add a small amount of vegetable oil and the butter and wait until the butter is foaming. this should take around 2 minutes but if it happens too quickly add more butter/turn down the heat.

once the butter is foaming add the thyme, rosemary and garlic. add the steak and baste for 1 minute on each side.

Remove the steak from the pan and rest on the wire rack for a minimum of 5 minutes.

Before carving the steak sprinkle with the malden sea salt flakes and a few cracks of freshly ground black pepper if desired.

Bone marrow Brioche - makes around 12 buns

Sponge

60ml warm water

12g instant yeast

15g caster sugar

60g bread flour

final dough

100g milk

115g whisked whole eggs 2 egg yolks

500g plain flour

20g table salt

125g rendered bone marrow fat, fridge cold and cubed (can be substituted for beef dripping)

60g caster sugar

2 beaten eggs malden salt flakes sesame seeds

Method

In a mixing bowl combine the ingredients for the sponge and whisk until everything is fully combined, leaving no dry clues of flour or yeast.

Clingfilm over the bowl, leave in a warm place for 15 minutes until the mixture is frothy and bubbling.

Once the mixture is frothy and the yeast has been activated mix in the eggs and the milk until fully combined.

Add the remaining flour and the salt.

Once a dough has been formed slowly add the fat, cube by cube, until fully emulsified into the dough.

Add the sugar while kneading the dough.

Leave the dough to prove for 2 hours in a warm place with clingfilm over the bowl.

Once the dough has proven knock it back and shape into small round buns, approximately 80g per bun.

Leave the buns on a large tray in the fridge overnight, covered in clingfilm to prevent the tops drying out.

The next day remove the buns from the fridge. brush in the egg wash and sprinkle with the malden salt and sesame seeds.

Place a tray of water into a oven preheated to 180 degrees celsius at least 20 minutes befpore placing the buns on a higher shelf of the oven and baking for 20 minutes.

Remove the tray of water after 20 minutes and bake for a further 15 minutes.

Remove the buns from the oven and rest on a rack until completely cool.

Burger sauce - makes around 600ml

4 egg yolks 1 table spoon dijon mustard 1 tablespoon white wine vinegar 500ml vegetable oil 1 sprig dill 1 teaspoon tomato ketchup 2 dashes Worcester sauce half a banana shallot, finely minced freshly cracked black pepper

Method

In a large mixing bowl combine the egg yolks with the mustard and the vinegar. which until a smooth paste

slowly begin pouring the oil into the egg yolk mixture in a steady and light flow while whisking thoroughly to emulsify (this is easier with an electric whisk or stand mixer).

continue this until all the oil has been emulsified. Be careful not to let it split.

when the base mayonnaise has been made add the ketchup, Worcester sauce, the shallot and the dill which has been finely chopped.

season with cracked black pepper, table salt and lemon juice if necessary.



Tripe and tomato salad - serves 4

1 beef tomato 8 cherry tomatoes 400g honeycomb tripe 500ml beef stock 3 star anise 1 cinnamon stick assorted fresh soft herbs

Thoroughly wash the tripe in running cold water.

In a large saucepan heat 2 tablespoons of a neutral oil over a medium high heat.

gently sear off the tripe and add the beef stock to the pan.

Add the star anise and cinnamon sticks to the pot and bring to a rolling boil.

Immediately after the stock coming to a boil reduce the heat to low and cover with a lid, allow to simmer for 40 minutes to an hour (maximum).

Once cooked remove the tripe and chill until ready to serve.

For the tomatoes blanch and peel to remove the skin (submerge them in rapidly boiling water for 40 seconds and shock immediately afterwards in nice water, then take a small paring knife to them to help pull the skin from the flesh) and slice into disks and eighths. divide by 4 and reserve until needed.

Grill the tripe, portioned into 100g portions, over a chargrill until heated through.

Place the tripe on the plate and garnish with the tomatoes and herbs. At the restaurant we use marigold, sweet cicely, oregano flowers, nasturtiums, deep fried nettles and chamomile.



Potato terrine "chip" - serves 8 7 baking potatoes 250g butter 2 cloves garlic 1 sprig rosemary Peel and thinly slice the potatoes on a mandolin to around 3mm thick gently melt the butter in a pan, grating the garlic and chopping the rosemary in to infuse with the butter. In a baking parchment lined 1/3 gastro sized tray lay down the potato slices in a kind of shingle effect. after each layer season lightly with table salt. on every new layer of the potato shingles alternate the direction. this provides a more stable structure when the terrine is done. once you're out of potatoes pour over the (strained) butter. place another sheet of baking parchment over the top of the terrine and weigh down with a tray and anything heavy available (we use 20 trays of the same size, but as long as its heavy and more or less fits thats fine. Bake in a preheated oven at 180 degrees celsius for 1 hour. Remove from the oven and refrigerate with the weight still pressing the terrine overnight. The next day remove from the tray an peel the baking parchment away. portion into 8 identical slices. To serve dust the slice of terrine in a seasoned plain flour and deep fry at 190 degrees celsius for 4 minutes. remove and season with malden salt.

60 views

ADDRESS

 

1C Campbell street,
Belper,
Derbyshire,
DE56 1AP

CONTACT

 

Email - info@arthursbelper.co.uk

Call us on 07709 209260
our phone lines are open between 9am-6pm Wednesday - Saturday