Pork valentine steak with fondant potatoes, garlic confit and a madeira jus (serves 2)
By Bowers Butchers, Feb 9 2015 10:00AM
This tasty (and slightly more technical!) dish for your valentine's meal will show that special one just how much you love them.
2x 250g pork valentine steaks
For the madeira jus:
25g finely chopped shallot
1 crushed clove of garlic
1 sprig of rosemary
1 tsp. of honey
100ml good pork stock
25g of cold butter
For the garlic confit:
12 cloves of garlic
For the fondant potatoes:
6 potatoes, cut into heart shapes using a cookie cutter, about 2 inches thick
100g of unsalted butter
100ml of vegetable stock
2 sprigs of thyme
Sea salt and freshly cracked black pepper
Start by preparing the garlic confit: simply take the cloves of garlic (complete, no need to remove skins) and place into a small pan. Cover with olive oil and season with a little salt and pepper. Place on a low/medium heat and simmer gently for about 30 minutes at 95C - don't boil them as this will make the cloves explode (not very romantic!)
For the fondant potatoes: peel the potatoes and cut into heart shapes using a cookie cutter. They should be about 2 inches by 2 inches. Rinse under cold water for about 5 minutes and pat dry with some kitchen towel. Melt the butter in a frying pan seasoning with salt and pepper. Place the potatoes into the pan and brown for about 4 minutes each side. Then add the stock and thyme, turn down the heat and simmer for about 10 minutes, ensuring the potatoes are cooked and tender. Remove the pan and keep warm.
Brush each side of your pork valentine steak with olive oil and season with salt and pepper. Place into a hot heavy frying pan or griddle and cook for 4 minutes each side. Set to one side and allow to rest for 4 minutes.
For the jus: In a pan heat a little oil, add the garlic, shallots and rosemary and fry for about a minute. Then add teh honey and stir. Once it begins to bubble add the madeira and stock and reduce by half. Drain through a fine sieve into a clean pan and return to the heat. When it begins to bubble add the butter and whisk to a glossy sauce. Add salt and pepper to taste.
Chef's tip: With the garlic confit don't worry about the amount of garlic! In the long cooking process the garlic flavour mellows and takes on a sweeter note. Don't throw away the used oil, but save it, as it will develop a lovely garlic flavour: great to use in a salad dressing.
Piers from Majestic Wine Warehouse, King's Lynn recommends the following: "I'd suggest a soft, supple New Zealand Pinot Noir. The pork will soften off the subtle tannins in the wine leaving the plummy, black cherry fruit flavours to pair with the meat. Alternatively you could just go for a decandent treat and crack open the Champagne to spoil the one you love. A rich, biscuity vintage Champagne would be a cracking match, or try a lighter, fruiter rose style to contrast with the rich, creamy potatoes."