RIBEYE STEAK CHASSEUR

RIBEYE STEAK CHASSEUR

You’ve probably had the classic French chasseur sauce with game or poultry, but its rich flavour and robust texture work well with other meats too, and I think it goes fantastically with steak. The crumble topping lends that all-important crunch.

INGREDIENTS

SERVES: 4

For the steaks:

Vegetable oil, for cooking

100g butter

4 rib eye steaks (about 250g each)

2 banana shallots, diced

1 chicken stock cube

1 tbsp tomato purée

75ml white wine vinegar

200g button mushrooms

sliced 200ml tinned beef consommé

1 tsp cracked black pepper

Sea salt and freshly ground black pepper

For the crumble topping:

70g packet of pork scratchings, roughly crushed in the bag with a rolling pin

8 tbsp dried onion flakes

2 tsp thyme leaves

50g small bacon lardons, fried until crisp

METHOD

1: Heat a large frying pan over a medium-high heat and add a little oil then 50g of the butter. Season the steaks with salt and pepper. Add them to the pan once the butter has stopped foaming and cook until well browned on both sides and to your liking. For medium-rare, allow 3–4 minutes on each side. Lift the steaks onto a warm plate to rest while you make the sauce.

2: Melt the remaining butter in the pan over a medium-low heat. When it stops foaming, add the shallots and sweat gently, stirring from time to time, for about 5 minutes until they are softened.

3: Crumble in the stock cube, stir in the tomato purée and cook, stirring, for 2–3 minutes. Add the wine vinegar and let bubble until reduced to a glaze. Stir in the mushrooms.

4: Pour in the beef consommé, increase the heat and simmer to reduce to a thick sauce, about 5 minutes. Season with the cracked pepper, and salt if you think it needs it. Stir in any juices that have accumulated on the steak plate.

5: For the crumble topping, in a small bowl, mix the pork scratchings with the onion flakes, thyme leaves and fried lardons.

6: Place the steaks on warm plates, spoon on the mushroom sauce then scatter over the crumble topping. Serve with a crisp green salad if you like.

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INGREDIENTS

SERVES: 4

For the steaks:

Vegetable oil, for cooking

100g butter

4 rib eye steaks (about 250g each)

2 banana shallots, diced

1 chicken stock cube

1 tbsp tomato purée

75ml white wine vinegar

200g button mushrooms

sliced 200ml tinned beef consommé

1 tsp cracked black pepper

Sea salt and freshly ground black pepper

For the crumble topping:

70g packet of pork scratchings, roughly crushed in the bag with a rolling pin

8 tbsp dried onion flakes

2 tsp thyme leaves

50g small bacon lardons, fried until crisp

METHOD

1: Heat a large frying pan over a medium-high heat and add a little oil then 50g of the butter. Season the steaks with salt and pepper. Add them to the pan once the butter has stopped foaming and cook until well browned on both sides and to your liking. For medium-rare, allow 3–4 minutes on each side. Lift the steaks onto a warm plate to rest while you make the sauce.

2: Melt the remaining butter in the pan over a medium-low heat. When it stops foaming, add the shallots and sweat gently, stirring from time to time, for about 5 minutes until they are softened.

3: Crumble in the stock cube, stir in the tomato purée and cook, stirring, for 2–3 minutes. Add the wine vinegar and let bubble until reduced to a glaze. Stir in the mushrooms.

4: Pour in the beef consommé, increase the heat and simmer to reduce to a thick sauce, about 5 minutes. Season with the cracked pepper, and salt if you think it needs it. Stir in any juices that have accumulated on the steak plate.

5: For the crumble topping, in a small bowl, mix the pork scratchings with the onion flakes, thyme leaves and fried lardons.

6: Place the steaks on warm plates, spoon on the mushroom sauce then scatter over the crumble topping. Serve with a crisp green salad if you like.

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TOM KERRIDGE’S DOPAMINE DIET (2017)

These are recipes that don't feel like diet food and can be shared with friends and family. Give it a go and lose weight the Dopamine Diet way.

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