For the perfect steak and the most mind-blowing roast potatoes youll ever taste, this is it!
Jamie Oliver 2015. Photography David Loftus 2015.
Directions for: The Ultimate Steak & Vinegar Roasties
Ingredients
Beef and Roasties1 kg (2 lbs) cte de boeuf, with a good layer of intramuscular fat
4 lb(s) (1.8 kg) Maris Piper potatoes, peeled
sea salt and freshly ground black pepper
olive oil
1 knob unsalted butter
2 sprigs fresh rosemary
1 bulb garlic
Herbs and Vinegarbunch mixed fresh woody herbs, such as thyme, oregano and rosemary
extra virgin olive oil
2 sprigs fresh rosemary
50 mL cider, white wine or red wine vinegar
tsp fennel seeds or dried chili flakes
Directions
Beef and Roasties1. Around 1 hour 30 minutes before youre ready to start, remove the meat from the fridge and leave aside to come up to room temperature.
2. Preheat the oven to 200C/400F/gas 6. Place a large roasting tray in the oven to preheat.
3. Meanwhile, slice the potatoes into rough 5cm chunks, then parboil in a pan of salted boiling water for around 12 minutes.
4. Drain and return to the pan, shake to chuff them up, then leave to steam dry.
5. Carefully remove the tray from the oven, add a good splash of olive oil, the butter and rosemary sprigs. Separate and bash the garlic cloves, then scatter into the tray of potatoes. Gently toss to coat, then season with salt and place in the oven for 45 minutes to 1 hour, or until golden and crisp.
Herbs and Vinegar1. Meanwhile, add the flavoured vinegar ingredients (rosemary sprigs, cider, fennel seeds) to a small plastic water spritzer, then set aside for later -- I use a plastic water spritzer to spray the potatoes with the homemade flavoured vinegar it gives those crispy potatoes an added smack of flavour.
2. Make a herb brush by tying the woody herbs to the end of a wooden spoon with string.
3. Preheat an oven-proof frying pan over a high heat to get it nice and hot you want to do this around 25 minutes before the potatoes are ready. Add a splash of olive oil, then season the steak well and add to the pan, fat side-down, for a few minutes so the fat renders out. Sear the steak for around 8 minutes, or until browned all over, turning and basting with the herb brush every minute or so, then place in the oven for around 15 minutes for medium, or cook to your liking, turning halfway.
4. Transfer to a board, drizzle with the juices from the pan and leave to rest for around 3 minutes. When the roast potatoes are a few minutes away from being ready, spritz with the flavoured vinegar dont add too much, you want it to be subtle. Return to the oven for 30 seconds, then lightly squash with a fish slice. Spritz with a little more flavoured vinegar and return to the oven for a final few minutes.
5. Slice up the steak on a board and sprinkle with a little salt. Add a little extra virgin olive oil to the resting juices, then drizzle over the steak and serve with a nice salad, the vinegary roasties and a dollop of mustard, if you like.
See more: Beef, Comfort Food, Dinner, Herbs, Main, Potatoes