“Steak and chips are loved all over France, with Nice being no exception,” says Young. “Make sure the barbecue or pan you’re cooking in is very hot to ensure you get a nice crust on the steak.”
- 4 Scotch fillet steaks (200gm each)
- For brushing: vegetable oil
- To serve: shoestring fries
Red wine butter
- 150 ml red wine
- 75 ml tawny (see note) or Port
- 4 golden shallots, finely chopped
- 200 gm butter, softened
- 1For red wine butter, simmer wine, tawny and shallots in a small saucepan over medium heat until reduced to a glaze (4-5 minutes). Transfer to an electric mixer, set aside to cool to room temperature, then beat in butter and season to taste. Spoon onto a piece of plastic wrap, roll into a 4cm-diameter cylinder and refrigerate until firm (1-2 hours). Thickly slice and bring to room temperature before serving.
- 2Pound steaks between 2 pieces of baking paper to 5mm-thick with a mallet or rolling pin. Preheat barbecue to very high heat (or a frying pan over high heat). Season steaks well and brush with vegetable oil. Brush a little oil over the barbecue or pan, add the steaks and cook until browned and a crust forms (1-2 minutes). Flip the steaks over and cook for another 10 seconds. Transfer to serving plates, top each with a round of red wine butter and serve hot with shoestring fries.
Port-style fortified wine made in Australia is now known as tawny.
This recipe is from the May 2013 issue of
Drink Suggestion: 2009 Château Sénéjac Haut-Médoc, Haut-Médoc, France. Drink suggestion by Rebecca Colegrave