The Reynolds’ ultimate steak platter

The Reynolds ultimate steak platterIngredients (Serves 2)

For the Mayan Gold triple cooked chips

  • 6 Mayan gold potatoes cut into thick (15mm) chips; these can be peeled or unpeeled
  • 2ltr beef stock
  • Vegetable oil for frying
  • Sea salt for seasoning

For the straw potatoes

  • 4 Mayan gold potatoes peeled and finely julienned on mandolin (0.5mm)
  • Vegetable oil for frying
  • Fleur de sel de Carmargue Sea salt for seasoning

For the Roscoff onion rings

  • 2 Roscoff onions sliced into thick (10mm) rings
  • 175g self raising flour
  • 300ml sparkling water
  • 2g salt
  • Vegetable oil for frying

For the Béarnaise sauce

  • 1 tbsp tarragon vinegar
  • 2 tbsp water
  • 1 tbsp tarragon, finely chopped
  • 30g banana shallots, finely chopped
  • 5 black Kerala peppercornslightly crushed
  • 2 free range egg yolks
  • 250g Lescure unsalted butter

Additional ingredients

  • 2 sirloin steaks, preferably thick cut and weighing 300-350g each
  • Marzanino tomatoes on the vine
  • 2 king oyster mushrooms (Eryngi), sliced in half lengthways
  • Olive oil
  • Fleur de Sel de Carmargue sea salt for seasoning
  • Micro watercress


For the Mayan Gold triple cooked chips

  1. Preheat the deep fat fryer oil to 150°c.
  2. Place the beef stock in a large pan and bring to a simmer.
  3. Place the Mayan Gold chips into the simmering beef stock and cook for five minutes.
  4. After five minutes remove the chips and drain off in a colander. Give them a shake to ruffle the edges and then place onto a tray lined with baking paper; refrigerate for one hour.
  5. For the second stage of cooking, place the blanched chips into the fryer and fry until light golden brown; remove and place onto a freshly lined tray and refrigerate.
  6. Preheat the deep fat fryer to 190°c before serving.
  7. For the third stage and when ready to serve the Mayan Gold chips, place into the fryer and fry until golden brown, remove and place onto rack to remove excess oil; sprinkle with sea salt and serve.

For the Mayan Gold straw potatoes

  1. Preheat the deep fat fryer oil to 180°c.
  2. Pat the prepared straw potatoes dry with paper towel to remove excess moisture and starch.
  3. Place the straw potatoes in batches into the fryer and fry until golden brown; remove with slotted spoon or spider and place onto a rack to let any excess oil drain off.
  4. Season with sea salt before serving.

For the Roscoff onion rings

  1. Preheat the deep fat fryer to 165°c.
  2. Make the batter by combining the self raising flour, sparkling water and salt in a bowl and mix well using a whisk.
  3. Cook the onion rings to order by dipping into the batter before frying until golden brown; remove from the oil and pat dry using paper towel and season before serving.

For the Béarnaise sauce

  1. Place the water, vinegar, tarragon, shallot and peppercorns into a small pan and reduce by half; take off the heat and strain through a chinois and leave to cool.
  2. Melt the unsalted butter in small pan until it has separated and remove the whey; retain the clarified butter for the sauce.
  3. Place the free range egg yolks into a bowl with half of the vinegar reduction and place over a pan of simmering water. Using a whisk, keep beating until the mix begins to thicken and becomes frothy, then slowly add the clarified butter and whisk continuously. Be sure to add the butter slowly or the sauce will separate.
  4. When two thirds of the butter has been added, taste the sauce and if necessary add some more or all of the vinegar reduction and season; add the remaining butter if content with seasoning and then leave in a warm place until needed.
  5. When ready to serve, warm gently in the same bowl, and finish with freshly fine chopped tarragon.

Steak, Marzanino tomatoes and King Oyster mushrooms

  1. Get the char-grill as hot as possible and preheat the oven to 200°c.
  2. Brush the steak, tomatoes and King oyster mushrooms with olive oil and season.
  3. Char grill the steaks for a couple of minutes on each side, depending on how you like your steaks cooked, and then rest for the same amount of time.
  4. Place the halved king oyster mushrooms on the char grill and bar mark before placing onto a baking tray along with the tomatoes on the vine; place into the preheated oven and cook for four minutes.

Finally, place all the ingredients on a large sharing slate or board and serve with Micro red or regular watercress