Cook school steak with cabernet sauvignon vinegar and rocket

9:07am Friday 2nd May 2008

Scottish chef and TV presenter Nick Nairn has taught thousands of students at his Cook School.

But chefs and foodies don't have to go back to school to learn the basics of how to cook a delicious meal. In his latest book, Nick makes it look as easy as ABC, or in his words, PTH.

"Our philosophy for creating great food is based on three fundamental elements: produce, technique and harmony, or as we refer to them, PTH," he says.

"Whether you're making a five-course gourmet meal or a cheese sandwich, these are the areas you need to focus on, as each will dramatically affect the outcome of your cooking."

Successful restaurateur Nairn, who is entirely self-taught, gives us a masterclass in everything from choosing which meat, fish, and veg to put in our shopping basket, to the best knives and pans needed to get the job done - as well as tips for things like poaching eggs, jointing a chicken and making custard.

Students who are higher up the grade can skip a few pages and progress to filleting flat fish, preparing lobster and shucking king scallops.

"Buying whole fish and filleting them yourself is the best way to ensure quality and freshness, so don't be afraid to give it a go," encourages the Scot, who runs the acclaimed Nick Nairn Cookery School on the shores of the Lake of Menteith.

All the book's recipes (more than 120) have been tried and tested by the thousands of customers who have visited Nairn's school since it opened in 2000. Try this recipe and you too could become top of the class.

Ingredients (serves two)2 x 225g/8oz rib-eye steaks2tbsp sunflower oil20g butter2 garlic cloves, peeled and crushed1tsp chopped fresh thyme4tbsp good quality Cabernet Sauvignon vinegar2tbsp beef stock2tbsp olive oil2 handfuls of rocketParmesan cheese, freshly shavedMaldon salt and freshly ground black pepperMethodPlace a large, heavy frying pan on a high heat. Season the steaks well with salt and freshly ground black pepper. Add the sunflower oil to the hot pan. When it starts to smoke, lay the steaks in the pan and don't move them. It's important to leave the steaks to create a good-coloured crust on the outside, so resist the temptation to move them around.

After 2-3 minutes, little spots of blood will start to appear on the top of the steaks; they're now ready to turn. Turn and cook again for another 2-3 minutes.

Turn the heat down, add the butter, crushed garlic and thyme and baste the steaks. If your steaks have a particularly fatty edge, hold each steak on its side with kitchen tongs, press the fatty edge into the pan, and allow to colour.

Remove the steaks from the pan and place on a warm metal tray in a warm place to rest for five minutes.

Take the pan off the heat and allow to cool slightly. Add the vinegar and place the pan over a medium heat, deglaze the pan and reduce the vinegar by half. Add the stock (water or chicken stock will work just as well here) and again, reduce by half. Add the olive oil, give a stir and remove from the heat. The vinaigrette will separate, but that's fine.

Meanwhile, place the rocket into a bowl and toss with some of the warm vinaigrette. Place each steak on a warmed plate, pour the rest of the vinaigrette over them and top with the salad and some freshly shaved Parmesan.

Serve with cream Dauphinoise potatoes or chips. Pour a glass of gutsy, fruity red wine and enjoy!

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