Mary Cantwells Steak In Champagne Recipes

ELDERFLOWER CHAMPAGNE

Steps:

• Read our guides on how to clean brewing equipment and home brewing safety tips before you get started. Fully dissolve the sugar in 4l just-boiled water in a fermenting bucket. Add 6l cold water.
• Shake any bugs loose from the elderflower, then strip the florets from the heads with a fork. Let the sugar water cool to 20C and stir in the lemon zest, juice, flowers and yeast. Cover, and leave to ferment out of direct sunlight for six days. If your bucket doesn't have an airlock lid, gently rest the lid on top of the bucket.
• Strain through boiled or sanitised muslin into the second sanitised bucket, leaving the sediment behind. Leave it to sit for a couple of hours for any last pollen or sediment to settle.
• Siphon into sanitised wine or fizzy drink bottles and seal. Leave for five days in a cool dark place. Check the carbonation by lightly opening the lids to vent excess CO2. Keep in fridge if notably vigorous. If you drop the sugar to 1.6kg, it shouldn't finish above 8% abv, at 2kg, 10%. Champagne yeast is tolerant up to at least 15%.

MARY CANTWELL'S STEAK IN CHAMPAGNE

Steps:

• Cut the 2 tablespoons butter into small pieces and set aside.
• Melt the remaining 1 teaspoon butter in the olive oil in a small skillet. Turn heat to high and sear steaks on both sides. Lower heat and cook to desired doneness, about 4 minutes total on each side for medium-rare.
• Remove the steaks to a heated platter and sprinkle with salt. Add the shallots to the skillet and sauté 1 minute. Add the Champagne and boil over high heat to reduce quickly by two-thirds.
• Remove the pan from the heat and swirl in the butter pieces and a few grains of pepper. Pour the sauce over the steaks and serve.

BLOODY MARY STEAKS

Steps:

• Arrange the steaks in a baking dish. Combine the ingredients for the marinade in a mixing bowl and whisk to mix. Pour the mixture over the steaks and marinate for 1 to 2 hours in the refrigerator, turning the steaks a couple of times to ensure even marinating.
• Preheat the grill to high. Oil the grate. Grill the steaks until cooked to taste, 4 to 6 minutes per side for medium rare, rotating each steak 90 degrees after 2 minutes to create an attractive cross-hatch of grill marks. Transfer the steaks to plates or a platter.

STEAK WITH SCALLOPS IN CHAMPAGNE BUTTER SAUCE RECIPE - (4.3/5)

Steps:

• Sprinkle steaks on both sides with 1/8 teaspoon each salt and black pepper. Sprinkle scallops on both sides with 1/8 teaspoon each salt and pink peppercorns. Heat 1 1/2 teaspoons oil in a large cast iron or heavy-bottom nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness. Transfer to a platter; cover and keep warm. Add remaining 1 1/2 teaspoons oil to skillet; add scallops, and cook 2 minutes on each side or until done. Transfer to platter; cover and keep warm. Add Champagne, lemon juice, and shallots to pan; bring to a boil. Cook 3 minutes or until reduced to 2 tablespoons. Remove from heat. Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and black pepper. Top steak and scallops with sauce.