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maltatoday, WEDNESDAY, 13 JULY 2016 14 Food Meaty classics on Gourmet Today TV Nothing beats a good steak and there is little you need to do to a good quality piece of meat to make a great meal. Sean Gravina and Paranga chef Claudio Farrugia make some easy recipes using some great cuts of meat. Don't miss Gourmet Today TV, every Friday at 18:15. Classic steak frites and Béarnaise sauce Scottona with roasted pumpkin and oyster mushrooms Ingedients • 50ml extra-virgin olive oil • 4 beef sirloin steaks (300g each) • 50g unsalted butter, diced • 1 bunch watercress leaves, to garnish Fried potatoes • 16 kipfler potatoes (700g) • 100ml olive oil • 6 garlic cloves, unpeeled • 2 tbsp flat-leaf parsley, finely chopped • 2 tsp thyme • 1 tsp rosemary • 50g butter, diced Béarnaise sauce • 100ml white wine vinegar • 1 golden shallot, coarsely chopped • 4 sprigs French tarragon, plus 2 tbsp finely chopped extra • 1 fresh bay leaf • 5 tsp rosemary • 5 egg yolks • 100ml clarified butter, melted • ¼ cup (firmly packed) flat- leaf parsley, finely chopped • 1 tbsp chives, finely chopped Method 1. To make the fried potatoes, cover kipflers in a saucepan with salted water and boil over medium-high heat until just cooked (10-12 mins). 2. Drain and set aside to cool (1 hour). 3. Halve potatoes lengthways and place in a large frying pan over medium-high heat with oil and garlic and fry until golden and crisp (5-6 mins). 4. Add herbs and butter and toss potatoes to coat, then remove from pan with a slotted spoon and keep warm. 5. To make the béarnaise sauce, place vinegar, shallot, tarragon sprigs, bay leaf and peppercorns in a saucepan, bring to the boil, then reduce heat to medium and simmer until reduced by two-thirds (2-3 mins). 6. Strain through a fine sieve and set aside to cool (40 mins; discard solids). 7. Combine egg yolks and 25ml reduction in a heatproof bowl and place over a saucepan of simmering water (don't let the bowl touch the water). 8. Whisk mixture, rotating bowl occasionally, until pale and thick (2 mins), then remove from heat and place bowl on a wet tea towel to hold it steady. 9. Add clarified butter in a thin steady stream while whisking continuously until butter is incorporated and mixture thickens slightly. 10. Season to taste, then fold in herbs and keep in a warm place. 11. Heat olive oil in a large frying pan over medium-high heat, season steaks and fry until cooked to your liking (4 mins on one side, then turn and cook for another 2 mins for medium- medium rare). 12. Add butter to pan and cook, basting meat with butter as it melts, to your liking (2 mins to cook steaks medium). 13. Rest steaks on a rack over a baking tray in a warm place for 4 mins before serving. This recipe first appeared on Gourmet Today TV, on 8 July, 2016. Ingedients • 300g Scottona sirloin • 150g pumpkin • 30g oyster mushrooms • Handful pea shoots • 2 sprigs thyme • 1 clove garlic, • Salt and pepper Method 1. Cut the pumpkin into small cylindrical forms. 2. Lay out the pumpkin on an oiled baking tray, add thyme, garlic, salt and roast at 180°C for 12 mins. 3. In a hot pan seal the Scottona sirloin from both sides until golden brown colour. 4. Remove the sirloin from the pan and finish in the oven according degree of cooking. 5. In a medium hot pan saute the oyster mushrooms. 6. Allow the steak to rest for 5 mins before slicing. 7. Slice the beef and serve with the roasted pumpkin cylinders, the sautéed oyster mushrooms and the peashoots. This recipe first appeared on Gourmet Today TV, aired on TVM on 8 July, 2016.