Michael and Rachel's

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Glazed steak with brown butter mash, crispy shallots and madeira sauce

Updated: 22 Nov 2018

Ingredients

Shallots

  • 2 echalion shallots, sliced finely into rings
  • 2 tbsp plain GF flour
  • 500ml sunflower oil

Mash

  • 400g floury potatoes, cut into chunks
  • 75g unsalted butter
  • 75ml milk

Steak

  • 2 steaks
  • Sunflower or olive oil
  • 25g unsalted butter
  • Thyme
  • 1 garlic clove, minced
  • 125ml madeira (or sherry or red wine)

Method

  1. Peel and wash the potatoes. Boil for about 20 minutes.
  2. While the potatoes are boiling, make the crispy shallots. Put the oil into a large pan and place on a medium heat. As the oil gets hotter, turn down the heat.
  3. While the oil heats, finely slice the shallot and toss it in a bowl with the flour and plenty of salt. Make sure the shallots are coated.
  4. When the oil is shimmering, test it by putting in one slice of shallot: if it sizzles, the oil is hot enough.
  5. Fry the shallots in two batches until golden and crispy; remove using a slotted spoon before the colour gets too dark. Place on a plate with kitchen towel. When cool, taste and add a little more salt if necessary. Place in the oven on a low heat to keep warm.
  6. Check the potatoes. If cooked, drain into a colander.
  7. In the hot pan, add the butter. Melt it over a low heat then, once melted, turn up the heat and bbubble until the nmilk solids turn brown and the butter smells biscuity. Immediately pour the milk into th epan to stop the butter burning then ad the potatoes, along with a pinch of salt, and mash until smooth (alternatively, use a sieve and the back of a large spoon to get it really smooth). Leave on a low heat.
  8. Cook the steaks to your liking; remove and leave to rest.
  9. Make sure the pan has cooled down; then melt the butter and add the thyme and garlic. Bubble for a few moments then add the madeira. Bubble the madeira to reduce and form a sauce with the butter (give it a whisk if it doesn't come together). Strain into a jug, then season with salt and pepper and stir in the resting juices.
  10. Slice the steak and serve it on top of the mash with crispy shallots and a drizzle of sauce. Serve with steamed greens or a salad.