We now cook our steak using the method demonstrated on How to Cook Like Heston, flipping the meat every 15 seconds. An average thickness eye fillet we cook for about 5 minutes and rest for 3. We don’t cook the steak in a pan of oil, just rub it with olive oil, season with salt and cook it on a grill pan.
To go with the steak my partner Tim makes a beautiful bordelaise sauce. It is somewhat a cheat’s version, as a classic bordelaise is made with beef marrow.
3 spring onions, roughly chopped
1-2 french shallots, thickly sliced
1/2 teaspoon dried green peppercorns, crushed
2 cups dry red wine
1 1/2 cups veal stock (you can use beef stock)
2 sprigs fresh thyme
1 small sprig fresh rosemary
2 dried bay leaves
2 stalks fresh flat leaf parsley
60g cold unsalted butter, chopped into small cubes
- Step 1
Combine the spring onion, shallots, pepper and wine in a medium saucepan. Bring it to a boil then reduce the heat. Simmer, uncovered, for 15 minutes or until the liquid has reduced by a third.
- Step 2
Add stock, thyme, bay leaves and parsley. Bring it to the boil again then reduce the heat. Simmer, uncovered, for about 1 hour or until the sauce has reduced to about 1/2 a cup. Our rule of thumb is if you taste the sauce and it doesn’t taste very good, it hasn’t been reduced enough. Strain the sauce and discard the herbs.
- Step 3
At this point you can freeze the sauce in ice cube or popsicle trays. Defrost over low heat in a small saucepan. Return the sauce to the pan and whisk in the butter piece by piece over low heat until smooth and glossy.