November 1, 2017
By Greg Lambert, executive chef of Six at BALTIC
4x 225g dry-aged fillet steaks
50g unsalted butter
2 sprigs of fresh thyme
Sea salt and black pepper
2 large white onions, cut into 1cm rings
400g double cream
2 medium white onions, diced
8 cloves of garlic
Salt and white pepper
Rapeseed oil and butter
Golden Plover batter
330ml Allendale Golden Plover pale ale
160g self-raising flour
Large pinch cayenne pepper
Generous dash of dark soy sauce
Sea salt and white pepper
Slow Roast Tomatoes
1kg ripe plum tomatoes
150ml rapeseed oil
2g chopped thyme leaves
5g chopped garlic cloves
Sea salt and black pepper
· For the watercress puree, blanch the watercress and spinach separately in rapidly boiling water for one minute. Refresh in iced water. Drain and squeeze all water from the greens and chop roughly. Sweat the onion in oil and butter with a generous pinch of sea salt until soft, but with no colour. Add the garlic and cook for five minutes. Add the double cream and reduce by half. Cook the chopped watercress and spinach in the cream mixture for a further two minutes. Immediately put in a blender and set to highest speed for two minutes. Pass through a fine sieve into a bowl set over ice, which helps return the bright green colour of the puree. Chill until needed.
· For the batter, whisk or blend all the ingredients until smooth. Season to taste.
· Remove the eyes of half of the tomatoes with a small pointed knife. Place skin side down in an oven tray and drizzle with oil and season with thyme, garlic, salt and pepper. Cook on a low
heat for around three hours. Baste the tomatoes every half an hour with the oil and juices.
· Bring the steaks to room temperature an hour before cooking. Season with salt and pepper and leave for a minute. Heat a heavy bottomed pan and add the oil. Place the steaks in the pan, ensuring they don’t touch. Add the butter and heat until foaming. Cook the steaks until they are a dark golden colour and turn. Using a probe, cook until the centre of the steak reaches a temperature of 55 degrees for a medium steak. Remove from the pan and rest.
· Heat a fryer or pan of oil to 190 degrees. Toss the onion rings in plain flour and shake off the excess. Dip the rings in the batter and gently place in the fryer. Cook for two minutes and then turn them over and cook for a further two minutes. Remove and drain on kitchen roll, season generously with salt.
· To serve, heat the puree and place in the centre of a warmed plate. Add the rested steak and top with two roasted tomatoes. Finally, place three crispy onion rings on top.