Tuesday, 15 February 2011

Fillet Steak, Homemade Chips and Bois Boudrin

I'm not going to start blogging about how to cook a perfect steak because quite frankly if i get it spot on its a miracle - most of the time I end up overcooking it slightly and its not as pink in the middle as my boyfriend would like it.  This weekend however, I did end up cooking a really nice steak and its all thanks to Gordon Ramsay and his Good Food guide to cooking a great steak.  You can find the link here

I can however, tell you how to make really nice chips without a deep fat fryer and a lovely bois boudrin to go with it!

To make the chips you'll need:
  • Potatoes - I use one large potato per person, whatever you have in the fridge will do, this time I used baking potatoes.
  • Salt and Pepper
  • 1 tsp dried Parsely
  • Olive oil
And to make the bois boudrin you'll need:
  • 1 large shallot, chopped into small pieces
  • 150g small cherry tomatoes , halved, or 3 medium tomatoes, deseeded and chopped
  • 3 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp dijon mustard 
  • ½ lemon , juice only
  • 1 tbsp balsamic vinegar
  • olive oil
To make the chips

Heat the oven to the highest setting - Gas Mark 9 or 250 degrees.  Slice the potatoes into chunky strips - no need to bother peeling them or anything, just clean them and leave the skin on, it adds to the flavour.

Add the potatoes to a pan of boiling water and simmer for around 10 minutes.  Drain the water from the pan and add the par boiled potatoes to a baking tray. Drizzle some olive oil over the chips, add the parsely and some salt and pepper and mix everything round so that all the chips are coated.  Put the chips in the oven for around 15-20 minutes, turning occassionally until golden and crispy



To make the bois boudrin

According to Gordon, this should be served cold but I personally preferred it warmed through, so here's what you do.  Put all the ingredients in a pan and simmer gently on a low heat for around 15 minutes and...well its done. Simples! Serve with your steak and chips either on the side or on top of the steak.



3 comments:

  1. I will have to try bois boudrin, I've never heard of it but it looks really delicious.

    ReplyDelete
  2. Its just a slightly different tomato sauce with a fancy name..chefs! I think it tastes the best when its cooked on the hob then left to cool a little bit, the flavours develop more then

    ReplyDelete
  3. I really shouldn't be looking at these pictures at dinner time Jayne! This looks absolutely delicious!

    ReplyDelete

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