Posh surf'n'turf with fennel fries

Method

1. Fill a deep-fryer with vegetable oil and heat to approximately 180C. Meanwhile, cut the fennel bulb lengthways into chunky chips and place in a bowl with the flour, thyme, lemon zest and seasoning. Toss well, then stir in the beaten egg to make a quick batter. Set aside.

2. When the oil is hot, deep-fry the spinach leaves for a few seconds, just until crisp. Remove and set aside to drain on kitchen paper.

3. Add the batter-coated fennel to the hot oil and deep-fry for 5-8 minutes, until the fennel is tender and the batter crisp and golden. Drain the fennel on a baking tray lined with kitchen paper and place it in an oven set to 170C/gas 3 to keep warm while you cook the steaks.

4. Heat a griddle pan until very hot. Meanwhile, season the beef on each side with salt and pepper and rub the steaks with a little olive oil. Cook for about 3 minutes on each side, then set aside to rest for about 6 minutes.

5. Meanwhile, heat the butter in a sauté pan until it starts to foam. Add the shallots and thyme and cook for 1 minute. Add the ceps and the langoustines or prawns and cook for about 3 minutes. Season to taste and remove from the heat.

6. Slice the steak and place in the centre of each serving plate. Spoon the mushroom and shellfish mixture over the top, along with any of the pan juices. Drizzle with truffle oil and scatter over the crispy spinach to garnish. Serve with the hot fennel fries on the side.

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Ingredients

vegetable oil, for deep-frying
1 large fennel bulb
175g plain flour
1 tsp Thyme
1/2 lemon, grated zest only
1 egg, beaten
2 handfuls spinach leaves

For the surf’n’turf

4 pavés beef, cut from the rump, about 175g each
1 tbsp Olive oil
50g unsalted Butter
1 shallot, finely chopped
1 sprig Thyme
250g fresh ceps, sliced
200g langoustine tails, or tiger prawns, peeled and deveined
60ml white Truffle oil, for drizzling

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