Try these scrumptious dishes that have Alex Hollywood’s family and friends clamouring for seconds…
This splendid minute steak with tarragon butter & mini toasties is a delightful treat
Flavoured butters are a great way to add interest to meat and fish.
Here, I’ve made a tarragon butter but you can change this for any other herb or even caramelised shallots, lemon zest or garlic.
Make up big batches, roll into a sausage shape, wrap in clingfilm and pop in the freezer: when it’s needed, slice off a couple of rounds and leave to melt on your cooked meat.
- 200g (7oz) new potatoes, cut in half
- 3tbsp olive oil
- Salt and freshly ground black pepper
- Strips of lemon peel
- 2 x 150g (5½oz) minute steaks (thickness of a £1 coin)
For the tarragon butter
- 50g (1¾oz) salted butter, softened
- 1tbsp chopped tarragon
For the watercress salad
- 1tsp Dijon mustard
- A squeeze of lemon juice
- A squeeze of clear honey
- 2tbsp olive oil
- 2 handfuls of watercress
- 1 shallot, cut into thin rings
Preheat the oven to 200°C/fan 180°C/ gas 6. Boil the halved new potatoes for 5 minutes and then drain.
Place them in an ovenproof dish, drizzle with some of the olive oil and season with salt. Add strips of lemon peel to the dish.
Toss everything together and then roast for 15 minutes, or until the potatoes have turned crisp.
Mix together the butter, tarragon and 1tsp of freshly ground black pepper, then chill.
Drizzle the minute steaks with some olive oil, season then fry in a really hot griddle pan for 1 minute on each side for rare/medium-rare.
Remove from the pan and leave to rest.
Mix together the Dijon mustard, lemon juice, honey and olive oil, then stir the watercress and shallot in. Serve the steaks, sliced on the diagonal, with the roasted new potatoes and watercress salad.
Put a dollop of tarragon butter on top of each, allowing it to slowly melt.
Alex Hollywood: Cooking Tonight – Simple Recipes To Put The Joy Back Into Weekday Suppers is published by Hodder & Stoughton, priced £25.