@dontgobaconmyheart_: There’s a limited time deal on my cookbook right now with a tasty 38% discount! It’s the lowest it’s ever been and these deals never last long, so if you haven’t grabbed a copy yet now is an awesome time to do so 😄 For today’s dinner, we’ve got a new recipe for the blog which I’m very excited to share with you. Because steak and potatoes truly is the most wonderful combination. Add a creamy roasted garlic in the mix and it’s game over! I’ve added the shopping list below and have the full written recipe on the homepage of my blog. Enjoy! Chris x Steak and Potatoes (with a Creamy Garlic Sauce!) | Serves 2 INGREDIENTS ➡️SAUCE: 1 small bulb of Garlic 1 medium Shallot, very finely diced 60ml / 1/4 cup Dry White Wine 120ml / 1/2 cup Beef Stock 180ml / 3/4 cup Double/Heavy Cream, at room temp 1/2 tsp Worcestershire Sauce Olive Oil, as needed Salt & Black Pepper, as needed ➡️STEAK: 2x 220g/8oz Sirloin Steaks, at room temp (or steaks of choice) 1 heaped tbsp Unsalted Butter 1 large sprig of Fresh Rosemary 2 sprigs of Fresh Thyme 2 cloves of Garlic, kept whole and lightly crushed 1 tbsp Vegetable Oil Salt & Black Pepper, as needed ➡️POTATOES: 450g / 1lb Baking Potatoes (weight AFTER peeled/sliced)* 1.5 tbsp Olive Oil 1.5 tsp Smoked Paprika 1/2 tsp Onion Powder 1/4 tsp EACH: Salt, Black Pepper, plus more salt to serve 1/8 tsp Cayenne Pepper *I like to peel the potatoes and dice them into (somewhat) perfect cubes. You can keep the skin on and roughly dice them so there's no wastage if you prefer, in which cases the weight will just be 450g/1lb. If you're peeling and slicing them you'll need more potatoes to ensure you end up with 450g/1lb sliced cubes. How many depends on the shape/size of the potatoes and how much you need to slice off.

Chris Collins

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Saturday 20 January 2024 15:24:05 GMT