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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, February 2, 2012

Fillet Steak with Red Wine Reduction by Steven Dolby













(Serves 2)
INGREDIENTS
2 Top sirloin Fillet (6-7oz)
2 Stalks of celery
1 Medium carrot
1 Medium yellow onion
1 Clove garlic
1/2 Tsp dried rosemary
1/2 Tsp dried thyme
1 1/2 Cup red wine ( A Merlot is good)
1 1/2 Cup beef stock (good quality)
Fresh Italian flat leaf parsley (small handful)
Salt & pepper (to taste)
Sugar (pinch)
1 Tbsp butter (unsalted at room temp)
Olive oil
CREAMY MASHED POTATO
Good floury potatoes (enough for 2 people)
1/4 Cup milk (approximately)
Unsalted butter (to taste)
Fresh Italian flat leaf parsley (to taste)
Salt & pepper (to taste)
ASPARAGUS
Asparagus (enough for 2 people)
Salt & pepper
Olive oil
MEAT TEMPS
RARE- 120-125
MED RARE -130-135
MED- 140-145
MED WELL- 150-155
WELL- 160+

© STEVEN DOLBY


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