Steak accompaniment
Discussion
Doing steak tomorrow and decided that I'm sick of having new potatoes with it with a bit of greenery. No sauces or anything though and I'm not a big fan of chips.
Any suggestions. Something like a vegetable bake would be nice.
Also going to do some caramelised onions with it, although I rarely have good luck when doing those
Cheers,
James
Any suggestions. Something like a vegetable bake would be nice.
Also going to do some caramelised onions with it, although I rarely have good luck when doing those
Cheers,
James
Paddy_N_Murphy said:
Dauphinoise (sic) Potato's?
Loverrrrly, especially when the juices of the Steak start to pool with the Potato's
I had thought about that, did a similar thing last time I did steak sandwiches, but it wasn't as creamy (don't recall the name now)Loverrrrly, especially when the juices of the Steak start to pool with the Potato's
It's on the list but I'd like to include more than just potatoes
What about some cajun wedges (unpeeled potatoes, par-boiled, coated with cajun spice mix and flour, roasted for 40 mins-odd with some oil), roasted baby plum tomatoes and a large field mushroom stuffed with herb and garlic cheese and topped with breadcrumbs?
Or a good old-fashioned baked potato with garlic creme-fraiche, and some creamed spiniach?
Or sauteed sweet potatoes, a mixture of roasted peppers and onions and some garlic baby button mushrooms?
(you are really missing out on the sauce thing though, IMO)
Or a good old-fashioned baked potato with garlic creme-fraiche, and some creamed spiniach?
Or sauteed sweet potatoes, a mixture of roasted peppers and onions and some garlic baby button mushrooms?
(you are really missing out on the sauce thing though, IMO)
+2. Much prefer them to Roubechon(sp?) potatoes; delicious though they are, they will detract from a prime cut of steak.
Twice baked potatoes? Take the flesh out of the skin, mash it up with chopped garlic, a little sour cream, butter, chopped spring onions and chopped bacon. Re-distribute back in to the skin. Add cheese to the top if you fancy.
Grilled asparagus - coat with a film of EVOO and throw on the grill for a few minutes.
Sautee some mushrooms in garlic, add a little white wine and maybe even a little cream, reduce...
Lobster tails. Brush with butter. Grill over high heat until no longer translucent. Brush with more butter. Serve with melted butter.
Twice baked potatoes? Take the flesh out of the skin, mash it up with chopped garlic, a little sour cream, butter, chopped spring onions and chopped bacon. Re-distribute back in to the skin. Add cheese to the top if you fancy.
Grilled asparagus - coat with a film of EVOO and throw on the grill for a few minutes.
Sautee some mushrooms in garlic, add a little white wine and maybe even a little cream, reduce...
Lobster tails. Brush with butter. Grill over high heat until no longer translucent. Brush with more butter. Serve with melted butter.
Oh, another slightly leftfield one: ramen noodles.
Ginger, garlic, chilli and spring onions flashed in the wok, followed by assorted veg (carrots, water chestnuts, bamboo shoots, sugar snaps etc), vermicelli noodles (pre-cooked) - spash of rice wine and dark soy, then a pint of half good beef stock and half won-ton soup base.
Serve and add a rare, well-rested, sliced sirlion on top.
Ginger, garlic, chilli and spring onions flashed in the wok, followed by assorted veg (carrots, water chestnuts, bamboo shoots, sugar snaps etc), vermicelli noodles (pre-cooked) - spash of rice wine and dark soy, then a pint of half good beef stock and half won-ton soup base.
Serve and add a rare, well-rested, sliced sirlion on top.
Nefarious said:
What about some cajun wedges (unpeeled potatoes, par-boiled, coated with cajun spice mix and flour, roasted for 40 mins-odd with some oil), roasted baby plum tomatoes and a large field mushroom stuffed with herb and garlic cheese and topped with breadcrumbs?
Or a good old-fashioned baked potato with garlic creme-fraiche, and some creamed spiniach?
Or sauteed sweet potatoes, a mixture of roasted peppers and onions and some garlic baby button mushrooms?
(you are really missing out on the sauce thing though, IMO)
I used to always have sauce with my steak when I had it well done. Since I've been cooking it properly, I prefer to just taste the meat. Mushrooms sound like a good idea Or a good old-fashioned baked potato with garlic creme-fraiche, and some creamed spiniach?
Or sauteed sweet potatoes, a mixture of roasted peppers and onions and some garlic baby button mushrooms?
(you are really missing out on the sauce thing though, IMO)
Papoo said:
Grilled asparagus - coat with a film of EVOO and throw on the grill for a few minutes.
Sautee some mushrooms in garlic, add a little white wine and maybe even a little cream, reduce...
Asparagus will be getting done, been a while since I had that. I'll have to write a list. Again the mushrooms sound delicious, problem with starting a thread in here - too many good suggestions!Sautee some mushrooms in garlic, add a little white wine and maybe even a little cream, reduce...
ArtVandelay said:
I used to always have sauce with my steak when I had it well done. Since I've been cooking it properly, I prefer to just taste the meat. Mushrooms sound like a good idea
I know what you mean, but my absolute A-No.1 steak dish is fore-rib done in the Alain Ducasse method with Dauphanoise potatoes (with a big spoonful of dijon and a little veg stock in the cream) with a port jus (reduce 200ml of stock in the steak pan by 50%, add 1 glass of port, reduce again, and whisk in a big knob of butter). As much a gravy as a sauce, strictly...Nefarious said:
ArtVandelay said:
I used to always have sauce with my steak when I had it well done. Since I've been cooking it properly, I prefer to just taste the meat. Mushrooms sound like a good idea
I know what you mean, but my absolute A-No.1 steak dish is fore-rib done in the Alain Ducasse method with Dauphanoise potatoes (with a big spoonful of dijon and a little veg stock in the cream) with a port jus (reduce 200ml of stock in the steak pan by 50%, add 1 glass of port, reduce again, and whisk in a big knob of butter). As much a gravy as a sauce, strictly...Perhaps a dish for another day though, I'm cooking for my brother as well as myself and his tastes are a bit... well bland. Simple cooking as I might even bake. 2 weeks off college have given me plenty of spare time
When faced with requests for blandness, candied baby veg are always a winner - can really lift an otherwise pretty unadventurous meal without offending the unadventurous (if you know what I mean!)
Carrots/Asparagus/Sugar snaps par-boiled with thyme and a couple of smashed garlic cloves, then pan-fried in butter, finishing with a big spoon of vanilla sugar (or regular caster) and cooked just enough to get an even glaze on everything.
Good luck whatever you decide!
Carrots/Asparagus/Sugar snaps par-boiled with thyme and a couple of smashed garlic cloves, then pan-fried in butter, finishing with a big spoon of vanilla sugar (or regular caster) and cooked just enough to get an even glaze on everything.
Good luck whatever you decide!
Nefarious said:
ArtVandelay said:
I used to always have sauce with my steak when I had it well done. Since I've been cooking it properly, I prefer to just taste the meat. Mushrooms sound like a good idea
I know what you mean, but my absolute A-No.1 steak dish is fore-rib done in the Alain Ducasse method with Dauphanoise potatoes (with a big spoonful of dijon and a little veg stock in the cream) with a port jus (reduce 200ml of stock in the steak pan by 50%, add 1 glass of port, reduce again, and whisk in a big knob of butter). As much a gravy as a sauce, strictly... A big thumbs up for this, but my god, it does appear to take a bit of effort.
ArtVandelay said:
Also going to do some caramelised onions with it, although I rarely have good luck when doing those
fry with decent quality butter over a very low heat. takes ages but very worthwhile. homemade red onion marmelade is a revelation but I rely on my dear old mum for my supply.Some nice tail on king prawns. Grilled quickly under a SEARINGLY hot grill on a skewer. Place on the steak and then a knob of smoked garlic butter over the top.
Baked potato (twice baked sounds good, but baked does me) and corn on the cob done in the oven wrapped in silver foil with a little butter, salt and black pepper.
Baked potato (twice baked sounds good, but baked does me) and corn on the cob done in the oven wrapped in silver foil with a little butter, salt and black pepper.
ArtVandelay said:
I'm not a big fan of chips.
What!!! Seriously, have you had proper chips? Not ovened rubbish. Proper self peeled, hand cut from a potato to your desired thickness and fried chips cooked to crisp perfection before being shaken in a dab of salt. You'll never do them in the oven again, trust me.
Nefarious said:
Dauphanoise potatoes (with a big spoonful of dijon and a little veg stock in the cream) with a port jus (reduce 200ml of stock in the steak pan by 50%, add 1 glass of port, reduce again, and whisk in a big knob of butter). As much a gravy as a sauce, strictly...
I do similar with roasted duck legs instead of steak. Also great with some baby asparagus. Infact, I think there's a piccy of it on the photo thread somewhereGassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff