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Flash Fried Sirloin Steaks with Mustard Seed Dressing

Restaurant: Tom Kerridge
Serves: 2
Prep / cook time 10 minutes

Gloucester-born Tom Kerridge is known for his awesome cooking, especially when it comes to meat and this recipe is one you can easily try at home. The recipe is taken from the book, Inspired, a collection of recipes donated by well-known chefs in the Cotswolds and nation-wide, in support of Stroud Women’s Refuge.

Our tip: Instead of frying, why not use the BBQ this summer – the intense heat will cook the steaks quickly, resulting in a perfectly charred exterior and melt in the mouth interior…

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INGREDIENTS

The steaks

1 tbsp olive oil

1 tbsp unsalted butter

2 sirloin steaks

knob unsalted butter

salt & pepper to taste

Mustard dressing

2 tbsp Cotswold Gold rapeseed oil

1 tbsp Dijon mustard

2 tbsp toasted mustard seeds

1 tbsp red wine vinegar

2 tbsp chopped chives

1 clove garlic, crushed

1 tbsp capers, drained, rinsed and chopped

Sourdough croutons and rocket leaves to serve

METHOD

1

First prepare the mustard dressing. Crush the garlic in a small pestle and mortar (or finely grate it) with a tiny bit of salt. Whisk in all the other ingredients for the dressing. Season to taste.

2

When ready to cook the steaks, heat a frying pan. Add the oil and butter on medium-high. (Or cook on a hot BBQ if preferred).

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3

Pat the steaks dry and season lightly. Add the steaks to the hot pan and fry on the first side for 2 minutes then turn.

4

Plate the steaks, cover immediately with the dressings and top with sourdough croutons, chopped chives and rocket leaves. Serve immediately.

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TO SERVE

Serve with toasted sourdough croutons, chopped chives and rocket leaves. Plus a glass of good red wine!

1

Inspired was created by Carl Benton of Personal Best in aid of Stroud Women’s Refuge. But this isn’t just another charity cookbook – the book is beautifully designed and will inspire you to cook thanks to delicious recipes from the likes of renowned national and local chefs such as Tom Kerridge, Tom Herbert of Hobb’s House Bakery, Mark Payne of the Bell at Sapperton, Erin Baker of The Natural Cookery School, Ols Halas of Giffords Circus Sauce, Diana Henry, Allegra McEvedy of Leon Restaurants and lots more…

Order online or pick up a copy in a number of local retail outlets