First there were steaks - Part 1

Well, then there were people who realized that steaks can be taken on a complete different level with different styles of selection and preparation. Here are the ones I tried out in my second class.

Be patient. It’s only long because I’ve decided to be very specific; also, thought I’d share some knowledge with you. It’s super easy :) (it is! trust,you, me! ;])

This is what I made and what you'll soon be able to master

Poached Mutton steak

Normally for steaks, the best cut  would be the Tenderloin also known as eye fillet. For starters I've taken Undercut of the Tenderloin, known best for roasts, barbecue, grilling or pan frying. It's the tail end of the Tenderloin. Before I started the process of slicing up the meat, I used my knife to peel out the extra layer of muscles on the meat. (for the entire 3 parts I've sliced the meat into 4 pieces that can be used for the different sauces/techniques you'll see ahead)

Ingredients:

1 steak (Undercut)

1 carrot

1 spring onion

2 pods garlic

1/2 cup of vinegar

1/2 cup of stock

1.5 tsp of salt

1tsp black pepper

1tsp red chili flakes

2tsps honey (you can use sugar)

2tsps flour

1 tsp. butter

1tbsp oil

Prepping the piece of meat:

I picked one of the pieces I had cut and started to  prep it with salt, pepper and red chili flakes. once I covered both sides, I used my knife and STABBED it at the center of the meat. jerking my hand back and forth to make a role in the middle. (release your anger, if you may :P)

Cut out half of both the spring onions and carrots into julienne strips and stuff them in the hole made at the center of the meat.

This is what it looks like.

Preparing the poaching reduction

First make the basic roux sauce that we've used a few times in my earlier post by adding butter and flour to the saucepan. Instead of making a white sauce by adding milk, here we add the 1/2 cup of stock (any stock can be used, I used chicken) you could add all or add enough to level up to the piece of meat.

Add salt, pepper and honey. Stir (follow the measurements given in ingredients)

Add 1 tsp. of vinegar

Poaching the steak

Gently place your steak into the pan when the reduction comes to a boil (bubbles). My leveling was slightly low, so I used a spoon to coat the top bit that wasn't entirely dipped in the reduction. You’ll notice your meat shrinking.  You might also notice my vegetables are shorter, No, they didn’t shrink I replaced them with shorter ones.

When your meat is ready depends on how you like it.

Let me tell you something I learnt about the stages where you can tell when your meat is done.

Even though originally there are 6 (very rare, rare, Medium -rare, Medium, medium-well, well-done) but I'll tell you about the important 4 that will help you identify exactly what your type is.

Look at your left palm (Right won’t make a difference, I just went with left)

Rare- With your right hand index finger touch the very end of your left palm(follow your last finger to the end of your palm) when you press it you'll feel the tight and tougher part of your palm that's when your meat is rare. When you look at your meat, you'll see that the center is red and gradually it becomes pink away from the center.

Medium rare-Now slide slightly upwards just in line with your inner thumb thats how medium rare feels like. The color of the meat is most pink from the center outward with no blood red areas and is gray brown on the surface. The meat is tender and juicy.

Medium - Slide upwards between the two horizontal lines on your palm and feel it just on top of the first line and you sense it a lot softer than Rare or Medium Rare. The meat is a bit pink in the center and gradually become gray brown towards the surface of the meat. The texture of the meat is firm but meat is still somewhat tender.

Well done-The end of the very top of your palm in line with your last finger is what your well done meat feels like. The meat is gray brown throughout with no sign of pink in the center the texture is chewy and fairly dry the surface of the meat is crusty and flavorful.

Don't be afraid to touch the meat while cooking! I know I was, then I just couldn't stop touching :P the poaching sauce was delicious!:D

Also, this is what mine looked like at every bite!

Continue to part 2