Valentine’s Day Competition and Recipe with Richard Brendon

Valentine’s Day is just around the corner, so to celebrate we’ve got a Valentine’s Day Competition! Plus, it’s a great excuse to enjoy a delicious meal and bottle of wine with someone special, so scroll down for our delicious steak recipe! 

To celebrate, we’ve teamed up with our friends at swanky tableware designers Richard Brendon to give you the chance to win a set of their Jancis Robinson wine glasses and wine Decanter.

Trust us, these glasses are AMAZING; they’re the result of celebrated product designer, and world-renowned win expert Jancis Robinson, and are designed to offer the best tasting experience for every wine, whatever it’s colour, style or strength.

To enter, head over to Instagram, make sure you’re following us and Richard Brendon, and tag someone you’d like to share Valetine’s Day with. 

If you’re in need of some foodie inspiration to cook a meal that’ll really impress… We’ll let you into our Exec Chef’s favourite steak recipe, because steak really is a date-night classic. Our recipe is a little labour of love, but SO worth the effort – you’ll earn brownie points for the year! The pressed potatoes need to be made the day before, but if you don’t have a chance you can buy pre-made from a quality supermarket.

The dish is pictured here on beautiful plates from Richard Brendon’s Dip collection – if you’re feeling really generous, they’d make an amazing Valentine’s present…

 

Sirloin, Pressed Potato, Hen of the Woods Mushrooms & Tenderstem

Ingredients: (for 2)

Pressed Potatoes Ingredients (to be pre-made the day before)

500g Desiree Potatoes

50ml veg or chicken stock

20g Butter

1 garlic clove, crushed

20g Parmesan, finely grated

Method:
  • Line a small baking tin or loaf tin with greaseproof paper.
  • Set the oven temperature to 160C fan.
  • Slowly melt butter in a small saucepan with the garlic and allow to slowly bubble away for a few minutes, making sure the butter does not burn. Stir in the stock and set aside.
  • Slice the potatoes really thinly on a mandolin or slice with a sharp knife.
  • Begin by laying up the potatoes evenly in the baking tin, spooning over the stock and butter mix and sprinkling with the parmesan as you go.
  • Lay a piece of baking paper on top of the potato and cover the tin with foil, crimpling to seal around the top.
  • Bake in the oven for about 40 minutes or until a knife pushes easily through the middle, this means it cooked all the way through.
  • Cut a piece of Cardboard to fit inside the baking tin and weigh down with a few heavy tins, press in the fridge overnight.

Pressed Potatoes Ingredients (to be pre-made the day before)

Approx. 400g Piece of Sirloin Steak

2 pieces of Hen of the Woods Mushroom, or any Wild Mushroom Selection

1 Small Pack of Purple Sprouting Broccoli

1 head of Broccoli

200ml Whole milk

200ml Double cream

Method:
  • Firstly, make the Broccoli Puree: with sharp knife, shave the dark edges of the florettes off the broccoli head off into a separate bowl, set aside.
  • Cut the rest of the heads of broccoli up into small pieces, including the stem, and place in a small pan. Pour in the milk and cream, making sure it covers all of the broccoli. Bring up to a gentle simmer over a medium heat and cook until the broccoli pieces are tender.
  • Meanwhile, prep the purple sprouting by cutting away the very end where it may have dried out.
  • Remove the Sirloin from the fridge, to allow to come up to room temperate.
  • Turn the potato terrine out of the baking tin, remove all the baking paper and cut into two nice pieces.
  • Once the broccoli pieces are cooked, strain, keeping the milk and cream mixture to the side. In a small blender or a nutribullet, blend the broccoli, adding in small amounts of the milk and cream mix in order to allow it to blend but making sure the puree does not go to thin.
  • Once smooth, blend in the dark green shaved broccoli edges, this will turn the colour of the broccoli puree more green. If making in advance, cool down in a bowl over a little ice. To serve, heat a little up in a pan. If you have extra, this puree freezes very well and can be stirred into risotto or pasta.
  • To cook the steak, season with salt and oil and seal in a pan on a high heat. Transfer to a baking tray and roast in the oven for approx 5-10 minutes or until the internal temperature reaches 42C for Medium Rare, 48C Medium and rest for the same amount of time you cooked it for.
  • While the Steak is cooking, Place the potato terrine on a baking tray with a little baking paper underneath and re-heat in the oven with the steak until golden on the edges and heated through completely.
  • While the steak rests, Cook the purple sprouting for 2 minutes in salted boiling water and fry the mushrooms on a high heat in a frying pan with butter and seasoning.
  • If you have made the puree in advance, Re-heat a little in the pan.
  • To serve, slice the Sirloin into 4 think pieces, lay out across two plates along with the potato terrine, a spoon of the broccoli puree and purple sprouting.

SUSTAINABILITY TIPS…

Try to shop local, the UK has some wonderful meat suppliers and reducing food miles is always a good thing. British potatoes are brilliant too! 

Liked this recipe? Check out our others here.

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