About the Recipe
The creativity of this dish comes in the representation and flavours of the accomponying sauces and the presentation and choice of vegetables. Do not underestimate the power of these - there is a reason it is a date night classic!
Ingredients
Steak
1 cauliflower (for health benefits - this is for the sauce. You will require a blender if you decide to use this method)
2 carrots (or more depending on how many people you are serving)
2 courgettes (same applies here)
5 cloves garlic
Stilton cheese
4-5 potatoes
Olive oil
Rosemary
Coarse salt
1 drop black food colouring
50g butter
Preparation
Prepare the potatoes by peeling and cutting into small cubes. Then transfer to a tray and coat them with a generous amount of olive oil, add rosemary, 3 cloves of garlic and sea salt and place in an oven at 180C for around 30-35 minutes or until they are done to your desired texture. Around half-way through flip them over to ensure even cooking.
Boil the cauliflower then remove from heat and blend with 50g butter. Then divide this in two. Into one, crumble the stilton and into the other the garlic (cook the second slightly just to get rid of the initial garlic spice). Add black food colouring to one if you would like.
For the vegetables, use a peeler to peel individual layers off the vegetable. Then boil them and remove from the water once they are soft and pliable. You can then wrap them around your fingers to create nice rose-like shapes.
Cook your steak however you would like - I recommend you salt it before making the potatoes which will ensure it is thoroughly seasoned, then cook it once the potatoes are ready, ensuring you pad it dry before you cook it. I usually do this in a frying pan with a touch of oil flipping it until each side is browned. There are a number of opinions on whether or not steak should be flipped during this process, I will leave that up to you.