Grilled Flatiron
Grilled flatiron
Ingredients
- 4 x 175g flat iron steaks
- Seasalt
- 1 shallot finely chopped
- 200ml red wine
- 1 tablespoon balsamic
- 1 teaspoon honey
- 25g butter
Method
Rub the steaks with oil and place in a scorching hot pan. Seal off for a minute on both sides, lower the heat and add the shallots. Cook until soft and remove steaks and rest. Add the wine and boil to reduce by half , add the balsamic and honey and cook to a sauce consistency.
Add the steaks and resting juices and add the butter.
Mushroom Risotto
Ingredients
- 1 onion, chopped
- 2 cloves garlic minced
- 4 slices chopped streaky bacon
- 2 tablespoons oil
- 1 tablespoon porcini dried mushrooms soaked in 100ml boiling water
- 300g arborio rice
- 100ml white wine
- 1 litre chicken stock
- 200g mushrooms
- 25g butter
- Handful chopped parsley
- 75g grated Parmesan
Method
Cook the onion and garlic in one tablespoon of the oil until soft and golden. Add the rice and cook for 30 seconds to coat. Add the wine and stir to reduce by half.
Add the hot stock a ladleful at a time until absorbed and repeat until the rice is cooked but al dente and a loose consistency. Chop the porcini and add with the juice.
Heat the remaining oil in a pan until hot and add the mushrooms. Season and dot round the butter.
When golden fold into the risotto with the parsley and Parmesan .
