Ok, it sounds a bit of a strange mix, but stick with me on this one ‘cos it’s delish!
A few months ago, I came across The Flavour Thesaurus by Niki Segnit. It’s an amazing reference book that pairs different flavours together, I highly recommend it to any budding cook! That’s where I stumbled upon pairing coffee and beef. I’ve been mulling over a recipe for a while for this combination, and here it is.
This is a classic Slow The Cook Down Dish. Start the process at 2pm, drink, bit more cooking, drink, bit more cooking, serve with wine for 7pm!
Great served as a Sunday main along with the usual sides, I served up with sweet potato mash, spinach and a splash of gravy. Do give this a try, it was a real winner with us!
- 2 sirloin steaks (around 280g each)
- 3 tbsp instant coffee mixed with 500ml of boiling water
- 50ml olive oil
- 100g puy lentils
- 500g beef stock (you can also use veg or chicken stock)
- 50g stilton
Lay a steak on a work surface and lay a piece of cling film over the top. Bash it out with a tenderiser or rolling pin until you have an oblong-ish piece of meat about 1cm thick. Repeat with the other steak and then season both with salt and pepper and place in a large bowl or deep tray.
Mix together the oil and coffee/water and pour over the steaks (make sure this isn’t too hot – you don’t want to start cooking the steaks!). Cover with cling film and pop in the fridge for at least 2 hours – up to 6.
While the steak is marinating, you can prep the stuffing. Rinse the lentils in cold water, then pop into a large pan with the stock and bring to the boil. Simmer for 20mins until the lentils are soft – add more water if needed. When the lentils are done, drain, and place in a bowl. Crumble in the stilton and mix well so that you have a paste like mixture. Leave to one side until ready to use.
When you are ready for the steaks, heat a frying pan on high heat. When it is super hot add the steaks in to seal them, you may need to do one at a time. Fry for 1-2mins on each side, just to colour them (a bit longer if you prefer your steaks well done). Leave them to rest on kitchen towel for 5-10 mins.
Spread a thin layer of the lentil mix all the way over the steaks – you don’t want the layer too thick as you need to roll the steaks.
Roll the steaks into a cylinder and secure 3 or 4 times with some kitchen string. Pop them in the fridge for 1-2 hours.
Pre heat the oven to 180º. When ready pop the rolls in and cook for 20mins. To serve,cut into thick slices and chow down!