GREAT TASTES of home

Steak with shallot rings, watercress & mustard crème fraîche

Buy one good-size steak, cook it perfectly, rest it and slice it to share… I see little point in buying slimmer, individual steaks to cook at the same time. A larger cut will rest better, retaining juiciness. Go with a steak 4cm thick: you will have enough time to brown and crust any fat while still ensuring you do not overcook it. Timing will depend on the meat, how long it has been hung, how well it has been butchered, and its internal temperature. Give the cooked steak a prod – there should be a slight indentation on the outside.

Serves 2 • Ready in 1 hour

for the steak:

1 thick-cut steak (about 4cm), rib eye, rump, onglet, sirloin, picañha or fillet
1 tbsp cold unsalted butter coarse or flaky salt and coarsely ground black pepper
1 bunch of watercress, tough stems trimmed, to serve

for the dressing:

1 tbsp Dijon mustard juice of ½ lemon salt and freshly ground black pepper