Black Pudding Crusted Steak With Chocolate Sauce Recipes

RIB-EYE STEAKS WITH SAVORY CHOCOLATE SAUCE

Steps:

• Let the steaks sit out for 30 minutes before cooking to come to room temperature. Heat the canola oil in a cast iron skillet over medium-high heat. Season the steaks with salt and pepper. Place them in the hot pan. Cook for about 3 minutes per side for medium rare. Remove the steaks from the pan, cover them loosely with foil, and let them rest for 5 minutes before slicing while you make the sauce.
• Turn the temperature on the skillet down to medium. Add the shallots and cook until they soften a bit, about 2 minutes. Pour in the broth and Worcestershire sauce and bring it up to a simmer. While the broth comes to a simmer, add the gravy mix to a small bowl and mix with 2 tablespoons water. Add to the broth, stir, and let simmer until thickened. Stir in the chocolate and cold butter to thicken the sauce. Taste and adjust the seasoning with salt and pepper.
• Place the steaks onto a serving platter, pour the sauce over top (or serve on the side), and garnish with parsley. Serve with Sauteed Mushrooms and Onions.
• In a large skillet over medium heat, add the butter. When the butter has melted, add the mushrooms and onions and season with salt and pepper. Cook until they begin to soften and the mushrooms release their juices, about 7 minutes. Take the pan off of the heat and add the whiskey. Place back on the heat, add the thyme, and cook until the moisture has evaporated and the pan is almost dry, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream thickens a bit, 4 to 5 minutes. Taste and adjust the seasoning with salt and pepper.

BLACK PUDDING CRUSTED STEAK WITH CHOCOLATE SAUCE

Steps:

• Begin with the cabbage. Preheat the oven to 180˚C. Melt the butter in a casserole dish over a medium heat and then add the garlic and onion to soften for around 5-10 minutes.
• Add the cabbage and fennel to the casserole. Cover and cook over a low heat for 10-15 minutes.
• Stir in the vinegar and seasoning and then cover and place in the oven for between and hour and 90 minutes.
• While the cabbage cooks, start on the fondant potatoes. Heat the butter over a medium heat in a saucepan until it is foaming. Fry the potatoes in the butter for just over five minutes on each side.
• When the potatoes have a golden brown appearance, pour the stock over them and add the garlic, thyme and season with salt and pepper. Reduce the heat, cover the pan and let it simmer for around 15-20 minutes, until the potatoes are tender.
• Meanwhile, combine the black pepper, crushed almonds and chopped spring onion in a mixing bowl.
• Divide the rump steak into two 125g steaks and brown on either side in a frying pan.
• Cover the tops of the steaks with the black pudding and almond crust and roast in the oven for 5 minutes. Remove the steaks and sprinkle them with salt.
• To make the sauce, add the red wine to any juices from the meat and bring it to the boil. Reduce the wine by half and then add the stock.
• Stir in the 5g of chocolate until it has melted into the sauce and then add the butter. Whisk the butter into the sauce until it has a smooth, creamy consistency, being careful not to overheat it and allow the sauce to separate.

BLACK PEPPER CRUSTED STEAK SANDWICHES WITH AGED CHEDDAR, HORSERADISH MAYONNAISE AND WATERCRESS

Steps:

• Heat grill to high. Rub meat with oil and season with salt and the black pepper. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
• Lay toasted croissant halves on a flat surface and top each half with a slice of the cheese. Divide the steak among 4 of the slices and combine halves make 4 sandwiches. Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side. Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise. Top with a few sprigs of watercress and serve.
• Whisk together all ingredients in a small bowl. Season, to taste, with salt. Cover and refrigerate for at least 30 minutes before using.

COCOA-RUBBED STEAK WITH BACON-WHISKEY GRAVY

Steps:

• Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.
• Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.
• Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.
• Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

CHOCOLATE-CHIPOTLE SIRLOIN STEAK

Steps:

• Place the first 5 ingredients in a blender; cover and process until blended. Rub over beef. Cover and refrigerate for at least 2 hours., Grill beef, covered, over medium heat or broil 4 in. from heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).